Asparagus, Goat Cheese and Poached Egg Bruschetta

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 (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


  1. First you have to cook the veggie mix. To prep the onion all you have to do is dice finely.
  2. 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.

    The 2/3 you keep, prepped appropriately.
  3. 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.

    What the mixture looks like when set aside.
  4. Poach your egg. I’m not going to pretend to be an expert on this, but do the best you can.
  5. 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.
  6. Sprinkle with pepper and additional cheese as desired. Serve IMMEDIATELY.

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