Aug 22

Asparagus Gruyere Toasts with Crispy Leeks & Poached Eggs

Today we eat fancy toast.

Asparagus Toast-4
It’s still just toast though, so eating with your hands is encouraged.  There are some things that are just wrong to eat with a fork.  Toast is one of them.  Pizza is the other.

So I’m developing quite a thing for asparagus.  I even ate it for lunch this week doused in hummus.  Like less than a year ago the green spears made me gag, literally.  But now it’s like I’m a new asparagus loving person.  It’s still slightly freaking me out, but I’m slowly adjusting to the change.  I’m bad with change.  I like things the way they are.  Working on that.

Asparagus Toast Asparagus Toast-2
This week we went out to eat on Wednesday night.  I felt so confused.  We tend to eat in on weeknights and save eating out for the weekends.  But I just wasn’t feeling like cooking.  So tex-mex it was.  I ended up throwing a fit because the restaurant didn’t have diet coke.  I know, diet coke ahhh but I wanted one.  Andrew said if he had a blog he’d write about how his wife very nearly cried because a restaurant was out of diet coke.  I had an emotional day.  I was looking forward to something crispy and bubbly.  I think I need an intervention.  Or maybe just some more Breaking Bad watching…that deals with addiction.

Asparagus Toast-3
This meal is nice because it’s simple.  I mean, it’s toast.  Toast with toppings.  Easy peasy. 

But we get to call this fancy toast a meal because it has protein (egg) and vegetables (asparagus, leeks) and cheese (gruyere).  Okay a dish doesn’t need cheese to be a meal but life is short and I have a lot of cheese to try.  I still haven’t tasted burrata for goodness sakes.  And Andrew came back from Brazil talking about catupiry  cheese and that ended up being really freaking delicious.  I need someone to go on a cheese vacation with me.  A worldwide cheese food crawl of sorts. 

Asparagus Toast-6
These are the ideas I have.  Cheese.   Usually my recipe ideas come to me when I’m lying in bed at night.  Then I grab my phone and write down the idea.  Some nights I’m too exhausted to get the idea into the phone before I fall asleep.  For instance, two nights ago I typed “brkwniest” into my phone.  I have no idea what I was thinking of.  What does this mean?! Obviously something brownie-esque. But what does “-kwniest” mean.  Ay yi yi.  It was probably the best idea ever.  Until that idea crosses my mind again, we have toast. 

Asparagus Toast-5

Asparagus Gruyere Toast with Crispy Leeks & Poached Eggs
  1. Small bunch of asparagus (~60 spears)
  2. 1 leek, just the white part cleaned and chopped
  3. 3 tablespoons olive oil, divided
  4. 4 slices bread (I used whole wheat)
  5. 4 poached eggs
  6. 2 tablespoons pesto
  7. 2 ounces gruyere, shaved
  8. balsamic reduction
  1. In a large skillet, heat 2 tablespoons olive oil over medium heat. Add asparagus and cook, shaking pan frequently, for ~8 minutes. In a separate skillet, heat 1 tablespoon olive oil over medium heat. Add leeks and cook, stirring frequently, for ~10 minutes or until crispy.
  2. Toast bread and top each slice with pesto, asparagus, a poached egg, crispy leeks and gruyere. Drizzle with balsamic reduction.
Makes 4 pieces of fancy toast

15 comments on “Asparagus Gruyere Toasts with Crispy Leeks & Poached Eggs”

  1. Very fancy! I’ll totally join you on your cheese vacay :)

  2. This looks awesome!! I’m telling you, everything is SO good in toast form!

  3. I sort of wish I had had this for breakfast, so obviously I’m going to have to make this for lunch instead. And I really really can’t stress this enough: you HAVE to try barrata asap!!!!

  4. anything with poached eggs – i am sold!

  5. Cheese is pretty necessary, I’d say. And hooray for eating with hands!! Everything about this toast is calling my name. I would also like to tell you that when you try burrata, please let me know how much you love the creamy amazingness that it is.

  6. Maybe “brkwniest” is brownie with kiwi fruit. I have no idea if kiwi fruit works in a brownie but who knows? It could be incredible! Is anything not incredible in brownie form? Well maybe not fish! Your recipe looks delicious as always! If only I could poach eggs! Seriously it is like my life’s ambition to do it successfully. Obviously I am not much of a cook, but I am fantastic at eating and everyone knows that is the important bit! =)

  7. Ohh I like your thinking. I’ll have to get working on this kiwi brownie:) I actually am working on developing a mix for black bean brownies…just like you would by at the grocery store, but you’d just add in a can of black beans. So I’ve been eating ALOT of brownies lol.

    And most people would probably say I’m a terrible egg poacher! I like my yolk cooked and not super runny! I think a runny yolk is what makes a poached egg a poached egg. So it goes;)

    • Wow that is such a cool idea! I don’t know how you think up things like this but it sounds incredible! I love it! In my world there is nothing wrong with eating a lot of brownies. In fact maybe I should create a carrot cake mix with cream cheese icing so I have an excuse to eat batches and batches of the stuff! =) Vegetables, calcium and protein from the cream cheese, fruit if you add raisins, it is basically has everything you need in a cake form and totally acceptable to eat for breakfast, lunch and dinner… right? In regards to the egg poaching, at least you can get yours to stay together long enough to over cook them! Mine just mix with the water the second I add them and regardless of what I try will not keep there form. My last flatmate worked as a chef in a cafe and tried so hard to teach me but I think it is a skill that will always be beyond me. It just means I have an excuse to eat breakfast out a lot though so I am not complaining! =)

  8. wow, great idea to combine asparagus with egg, I’ll try this sone.

  9. Yum! The pesto sounds so tasty!

  10. This looks like the classiest breakfast, and mighty taste too.

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