Sourdough Toasts with Asparagus & Six-Minute Eggs

Clap your hands if you’re a fan of MEAT 👏🏻CHEESE 👏🏻BREAD👏🏻 Are you clapping? Then I think you’re going to like these Sourdough Toasts with Asparagus & Six-Minutes Eggs.

Sourdough Toasts with Asparagus & Six-Minute Eggs

It’s finally asparagus season - hooray! Goodbye to wimpy, thin stalks and helloooooo to meaty, colorful spears of asparagusy goodness. WOULD YA JUST LOOK AT IT!!

Sourdough Toasts with Asparagus & Six-Minute Eggs

This recipe marries of a few of my favorite things: fresh sourdough bread, salty cheese (whipped ricotta) and cured meat (prosciutto), fresh asparagus and a perfectly cooked six-minute egg. And it doesn’t hurt that it’s super simple to throw together for a lazy weekend breakfast or quick lunch.

Sourdough Toasts with Asparagus & Six-Minute Eggs
Sourdough Toasts with Asparagus & Six-Minute Eggs
Sourdough Toasts with Asparagus & Six-Minute Eggs

Sourdough Toasts with Asparagus & Six-Minute Eggs

Makes 4 toasts
Prep time: 10 minutes
Cook time: 10 minutes

Ingredients

8 oz ricotta cheese
Juice and zest of 1/2 lemon
Flaky sea salt
Pepper
1 lb. asparagus, ends trimmed
4 eggs
4 slices sourdough bread, toasted
4 oz prosciutto

Directions

1. Prepare your whipped ricotta by adding ricotta, lemon juice, zest, and a pinch of salt and pepper in a food processor. Whip on high until the cheese is light and fluffy, 1 to 2 minutes.

2. Meanwhile, bring a generously salted pot of water to a rolling boil. When water reaches a boil, prepare an ice bath in a large bowl (this is to stop the asparagus from overcooking). Drop your trimmed asparagus into the boiling water and cook for 2 minutes. Set a timer for this one - you want your asparagus to retain its snap! Reduce heat and gently remove asparagus using tongs, transfer to the ice bath.

3. Bring asparagus water back to a boil. Gently lower your eggs into the water and set a timer for 6 minutes.

4. While eggs cook, remove asparagus from ice bath (but save your ice water - you’ll use it for the eggs too), gently drying on a paper towel. If desired, slice spears in half lengthwise for easier stacking. Begin layering your toasts by spreading each slice of sourdough with a generous smear of whipped ricotta, about 1 ounce prosciutto, and asparagus spears.

5. Once your egg timer goes off, quickly transfer the eggs to your ice bath until cooled, 5 to 10 minutes. Peel your eggs and top each assembled toast with a perfectly cooked six-minute egg. Enjoy!