Truffle, Asparagus & Egg Toast
Description: This recipe is inspired by the rustic and earthy flavors of Orvieto, Italy. This simple and elegant meal can be served at any time of the day.
Serves: 1 person
Prep Time: 10 Minutes
Cool Time: 10 minutes
INGREDIENTS:
2 eggs, scrambled
2 pieces bread, toasted
2 stalks asparagus
1 Tbsp butter
2 Tbsp olive oil
1 tsp salt & pepper
4-5 shaves black truffles
1 cup water
1-2 Tbsp grated parmesan cheese
How To Make:
- Crack eggs and season with a pinch of salt and pepper. Scramble eggs and set apart.
- In a non-stick pan, add water and oil. Plus, a pinch of salt and pepper. Bring to a light boil. Cut the asparagus in half and place in boiling water for about 2 minutes, or until the asparagus is bright green and tender. When tender to your liking, remove asparagus and rinse under cold water. Set aside.
- Remove water from the pan. Then, clean and dry it.
- Prepare the toast by drizzling a little olive oil and spreading it over the bread. Place it in the pan over medium high heat until it begins to toast.
- In the same pan, add the butter and melt. Add the eggs and lightly scramble until desired texture is achieved. Set aside.
- To assemble the meal, place eggs on the toast, topped with asparagus.
- Shave black truffles on top of toast. Finish the dish with a little pinch of sea salt and olive oil.
