Asparagus, Sorrel, Poached Egg, and Anchovy on Toast with Olive Oil
This toasted rustic bread topped with spring asparagus, garden-fresh sorrel, an heirloom egg, anchovy and olive oil, is as delicious to eat as it is simple to prepare.Serves 1-2
Ingredients
- 5 asparagus spears , trimmed
- 4-6 large leaf sorrel , plus 1 tablespoon chopped, for garnish
- 1 large egg
- 1 teaspoon white wine vinegar
- 2 anchovies , packed in olive oil
- 1 slice from a loaf of rustic bread
- 1 tablespoon extra virgin olive oil , plus additional for serving
- Sea salt and freshly ground black pepper
Instructions
- In a medium bowl, add the asparagus and 1/2 tablespoon olive oil. Season with salt and pepper and gently toss to combine. Heat 1/2 tablespoon olive oil in a large skillet over high heat. Add the asparagus and cook on both sides, 4 minutes total. Remove from the heat and set aside.
- Add water to a small pot and bring to a low boil. Add the vinegar. Crack the egg and gently add to the pot. Cook for 2-3 minutes. Remove from the pot and set aside.
- Toast the bread. Drizzle a little bit of olive oil over the bread and arrange the sorrel on top. Add the asparagus, egg, anchovies, and drizzle with additional olive oil. Sprinkle with the chopped sorrel and a pinch of sea salt and serve immediately with a lemon wedge on the side.
Please follow and like:
