Roasted Sesame Asparagus Toasts with Poached Eggs.
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
- 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.
Did you make this recipe?
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I appreciate you so much!
101 Comments on “Roasted Sesame Asparagus Toasts with Poached Eggs.”
girrrl poached eggs are one of my FAVS way to eat those runny yolks, but I neverr know how to cook them right! do you have a tutorial around here? let a sista know :)
i use deb from smitten kitchen’s method! http://smittenkitchen.com/blog/2008/08/how-to-poach-an-egg-smitten-kitchen-style/
Forget the eggs! That bread looks AMAZING!!! I seriously want to eat the whole loaf.
PERFECT balanced breakfast! Yum! I never poached an egg, and it seems to be so popular nowadays, gotta try it!
Oh GAWD I wanna devour a couple pieces of that deliciousness right there.
Wow, this looks perfect! This gives brunch a whole new meaning– thanks for sharing!
This looks fantastic, & I’m pretty sure I recognize that bread… if it’s from Giant Eagle, I picked up a still warm(!) loaf a couple of weeks ago, and proceeded to eat a big chunk of it on my < 10 minute ride home – soo good! I couldn't help myself.
Nope, this isn’t taking things too far; a perfect meal! Though I am wondering where the bacon is… :)
Please email me back with how you make your poached eggs???? It’s my fav way to make eggs, but I fail miserably at doing them right.
This is my kind of breakfast! I must try this soon! Pinning!
Jessica, I am so in love with everything about this–runny eggs, asparagus, and sesame oil? Looks like the perfect meal at any time of the day. This also helped me solve my Fridge-Full-of-Asparagus conundrum :)
OMG please do margarita mondays.
So gawgeous! I’d love to crunch into a couple of these for lunch… and then a big bowl of ice cream. Because… greens are healthy and I earned it.
Perfection is EXACTLY what that is! God, i love everything you do!
Here’s the deal. It sounds weird and looks weird. However, I happen to love everything that is included in recipe and the picture. I think weird is an unappreciated characteristic. Sooooooo I think we may have a creative lunch to try. Laughing—-
This is perfection. Love!
Runny eggs + asparagus is the greatest combination ever. I made sweet potatoes and eggs the other night and accidentally cooked them too long so they weren’t runny anymore. It was a tragedy.
No one understands me when I say that toast is my favorite food. Seriously. But I have a feeling you might get me. So I subscribed today in hopes that you meant what you said about writing about toast every so often.
One of my best meals every was a restaurant with an offering of a toast basket! Multiple kind of breads with tiny dishes of toppings. Heaven!
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Jessica!!! I made this for dinner last night, and it was AMAZING! Okay, I cheated a little bit, because Trader Joe’s makes a delicious lemon/mustard/garlic aioli, and I get lazy on Sundays — but I followed the rest to a T, and the combination of flavors you have put together was to die for. And it was a winner not just with my vegetarian self, but also with the carnivorous boyfriend! Thanks so much!
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Love this grouping of flavours. I improvised a little and panroasted the asparagus with some garlic, and then used the garlic inflused olive oil on the toast.
Topped with some shredded cheese to add to the creaminess. So good :)
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Hello Jessica, I was browsing through Instagram and found this account that claims this recipe as theirs, they use your picture and recipe (which is translated to Spanish) and give no credit to your blog. Here’s the link. http://instagram.com/p/sKnARCm0m5/?modal=true
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AMAZING Jess, keep it up <3
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