Well, the title kinda says it all. I’ve had a hankering lately for what I will call (for lack of a better word) bruschetta. By that I mean a large piece of toasted bread with some type of topping. I think traditionally bruschetta is meant to be an appetizer and include garlic and tomato; however, I’m using larger pieces of bread (making it more of a lunch or breakfast type size) and different veggies, etc.
Honestly, I thought of this recipe while on a red-eye…you need something to do when you’re exhausted but can’t sleep, right?
ASPARAGUS, GOAT CHEESE AND POACHED EGG BRUSCHETTA
- Asparagus (for one sandwich I used about five spears)
- Goat cheese (less than an ounce)
- 1/4 white onion
- One piece of whole-wheat bread
- One egg, poached
- Salt and pepper
- Olive oil
- First you have to cook the veggie mix. To prep the onion all you have to do is dice finely.
- Then, for your asparagus spears, cut them into thirds. Throw the “bottom” third out. Take the middle third and dice finely. Keep the top third.
- Put some olive oil in a skillet. When it’s hot, toss the veggies in. Season with salt and pepper and cook until the veggies are tender and the onion starts to brown. Set aside.
- Poach your egg. I’m not going to pretend to be an expert on this, but do the best you can.
- Using the same pan you used for the veggies, start toasting a piece of bread. When one side is “done”, flip it and smear some goat cheese on the now-toasted side. When the goat cheese starts to get gooey, layer the veggie mix and then the poached egg on top.
- Sprinkle with pepper and additional cheese as desired. Serve IMMEDIATELY.