I realize that I may be taking my toast obsession a wee bit too far.
I CAN’T QUIT THE EGGS.
It’s Monday and I have the most perfect lunch for you to ever exist in the universe.
Well, besides tacos.
But I mean, like, the most perfect lunch to ever exist in the universe that will take you a teeny amount of time to make in your kitch. And you can still have time to make a margarita because… Monday.
Margarita Monday might be my summer (…spring) project.
I’ve already decided that today will be a whole heck of a lot better than yesterday because I completely bit it in the grocery store while juggling a loaf of bread, a pineapple and a block of white cheddar.
We are talking like crazy wipeout – a slip so big that I nearly tore my jeans and had five people running up to me asking if I was okay while all I wanted to do was remain sprawled on the floor in my own puddle of awkward clumsiness.
P.S. I’m sure it had nothing to do with the four-inch wedges I was wearing because that’s normal life.
Today is better than yesterday.
Also because: runny eggs.
Do you have any idea how much I love the asparagus egg combo? Here’s a hint. Sometimes… I eat roasted asparagus for lunch with fried or poached eggs. Like, that is it. And it’s all I WANT to eat. I adore it that much. No bacon or toast or anything.
It’s totally nuts.
So that means that I lose my freaking mind over it, because if it’s enough for me to love my lunch? It’s a thing. And then to go add toast? Ha. I’m done.
Oh! Except I added some lemon garlic aioli on the toast first.
Yes. I know. Life is fabulous.
And occasionally ridiculous.
After I shared my last fontina-smothered roasted vegetable toasts with eggs, I thought I was done for a while. Well. I tried to be done. The list of things I will smash on toast is endless and diverse, so if I could have a blog of only things on toast? I’d do it.
But in the attempt to share all the different things I love to eat with my invisible internet friends, I’m at least trying to limit my toast “recipes” to once a month. Errr. Maybe twice. We shall see.
This isn’t any plain old asparagus. I like to roast it with toasted sesame oil and seeds – by far my favorite flavor to throw on the green stuff. It just WORKS.
Your perfect lunch is some thick and seedy toasted bread, a (rather heavy handed) drizzle of lemon garlic aioli, your sesame asparagus and a big fat egg. Cooked any way you like it. Even if you aren’t a runny yolk fan, hard boiled egg over asparagus is equally as fantastic.
Tryyyyy it. Puhlease.
Roasted Sesame Asparagus Toasts with Poached Eggs
Yield: serves 4
Total Time: 35 minutes
1 pound asparagus spears (about 20-25 thin spears), stems trimmed
1 1/2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon toasted sesame oil
1 tablespoon toasted sesame seeds
4 eggs, poached or cooked to your liking
4 thick slices whole grain toast
2 green onions, thinly sliced
lemon garlic aioli
1/2 tablespoon dijon mustard
1 large egg yolk
2 garlic cloves, minced
2 tablespoons fresh lemon juice
1/2 cup olive oil
1 tablespoon whole grain mustard
a pinch of salt + pepper
Preheat the oven to 400 degrees F. Spread the asparagus on a nonstick baking sheet in a single layer, then drizzle with the olive oil and season with salt and pepper. Roast for 15 to 20 minutes. When the asparagus is finished, remove it from the oven and immediately drizzle with the toasted sesame oil and seeds. (as a note, I like to whisk together the aioli and then poach the eggs while the asparagus is roasting.)
To assemble the toasts, drizzle the toast with a tablespoon or so of the lemon garlic aioli. Layer a few asparagus spears on top - as many as you want - followed by the egg. Season the egg with a bit of salt and pepper then sprinkle some green onions on top. Serve immediately.
lemon garlic aioli
Whisk together the dijon mustard, egg yolk, garlic and lemon juice in a large bowl until combined. Slowly stream in the olive oil while continuously whisking until the mixture emulsifies and comes together completely. Whisk in the whole grain mustard and taste, then season with salt and pepper as desired.