Open-Faced Breakfast Sandwiches with Asparagus and Spring Microgreens
Servings
4people
Servings
4people
Ingredients
  • 1/4tsp dried red pepper flakes
  • 1/4tsp black pepper
  • Pinch of salt
  • 1/4cup finely chopped fresh tarragon
  • 2 Tbsp extra-virgin olive oil
  • 2tsp sherry vinegar or red wine vinegar
  • 1/2tsp honey
  • 12in asparagus spearstrimmed and each cuttwo
  • 4 large organic eggs
  • 1/4cup white vinegar
  • 4slices ancient grain bread (such as whole grain spelt or Kamutor a mixture)
  • 1cup radish microgreens or pea shoots
Instructions
  1. In small bowl, combine dried red pepper flakes, black pepper, salt, tarragon, olive oil, sherry vinegar, and honey. With spatula, scrape dressing into oblong glass dish or plate large enough to accommodate asparagus and set aside.
  2. Bring large saucepan filled with water to a boil and blanch asparagus for 2 to 3 minutes, or until just tender. Using tongs, remove from boiling water and drain; while still warm, add to dressing. Toss asparagus in dressing and set aside while you cook eggs.
  3. Reduce heat under boiling water to a simmer. Add white vinegar to water. Crack eggs into individual ramekins or glasses. Give the water a stir and drop eggs into water while it swirls. Cook eggs on a low simmer for 3 to 4 minutes, or until they float to the top. To ensure your eggs don’t add extra moisture to the dish, see tip.
  4. Toast bread and lay on 4 individual plates. Divide radish microgreens or pea shoots among plates and lay on top of toast. Place 3 of the bottom asparagus halves onto microgreens and then place an egg gently on top. Decorate each plate with 3 of the top parts of asparagus spears and drizzle remaining dressing overtop.
Recipe Notes

Per serving: 272 calories; 12 g protein; 15 g total fat (3 g sat. fat); 23 g total carbohydrates (5 g sugars, 3 g fiber); 289 mg sodium