Ingredients for 4 servings :
4 slices of toasted bread, 4 fresh eggs, 350g of asparagus, 1 jar of La Madia Parmigiano Cheese & White Truffle “Spread & Sauce”, extra virgin olive oil, 1 clove of garlic, salt.
Directions:
Peel off the asparagus from the half to the bottom. Wash and boil them in salted boiling water for 5 minutes. Drain and put them immediately in a bowl with very cold water to keep the bright green color. Pan-fry with a little bit of extra virgin olive oil and the garlic clove. Spread La Madia Parmigiano Cheese & White Truffle “Spread & Sauce” on the slices of toasted bread. Add the asparagus.Boil some salted water with some drop of lemon juice. Break one egg on a plate. Mix quickly the boiling water with a spoon to have a vortex. Pour the egg in the middle of the vortex and cook for about 2 minutes. Do the same with the other eggs cooking them on the same water.
Put the eggs on the toasted bread, season with the oil and serve.
difficulty: Medium - Time: 30 min
Product used: Parmigiano Cheese & White Truffle “Spread & Sauce”
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