Briny Olive, Asparagus & Poached Egg

1. 1

   Soften butter. Chop olives and mix with butter using a mortar & pestle or the back of a wooden spoon.

2. 2

   Heat oven to 375. Trim, rinse, and dry asparagus thoroughly. Toss with 1 tbsp olive oil and a pinch of salt plus a few turns of black pepper. Roast for 15 minutes.

3. 3

   Meanwhile set your balsamic vinegar over low heat and reduce to 2 tbsp.

4. 4

   Bring a large pot of water to a slow boil with 1 tsp of vinegar. Use a spoon to swirl the water. Crack an egg in the water and slowly swirl to help keep the egg in a little nest shape. Poach no more than two eggs at a time. Remove eggs with a slotted spoon. Allow each egg rest in its own small bowl until you are ready to assemble. Dob excess water from egg with a paper towel just before you add it to the toast.

5. 5

   Toast bread. To assemble: spread 2 tsp of olive butter. Top with a few spears of asparagus, followed by poached egg, then drizzle with 1 tsp of balsamic syrup, sprinkle with salt, pepper and shaved Parmesan.

* Per serving · 4 servings · Values may vary.

No additional tips available.