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Open-Faced Breakfast Sandwiches with Asparagus and Spring Microgreens

Serves 4


    Eggs and asparagus are so quintessentially spring and nothing could be easier to prepare than this simple yet elegant dish that works as well for breakfast as for a light lunch. The earthy flavours of asparagus are complemented by a light dressing of licorice-scented tarragon and a little dash of heat. To make this dish more filling, choose a hearty whole grain bread as the base of your sandwich. One with a blend of ancient grains including spelt or khorasan wheat (Kamut) is particularly nice. Springtime presents a wonderful opportunity to experiment with a host of different microgreens. Spicy radish microgreens or bright, young pea shoots work equally well in this dish.


    Dry your eggs

    Ensure you won’t add any extra moisture to the dish by carefully drying eggs before placing on your plates. Using slotted spoon, remove eggs from water, allowing the bulk of the water to drain over the saucepan. Lay slotted spoon on a kitchen towel and gently roll the spoon to allow each egg to come to rest on the towel. Pat the top of the egg gently and lift the towel to roll each egg back onto the spoon and place on your dish.


    Open-Faced Breakfast Sandwiches with Asparagus and Spring Microgreens


      • 1/4 tsp (1 mL) dried red pepper flakes
      • 1/4 tsp (1 mL) black pepper
      • Pinch of salt
      • 1/4 cup (60 mL) finely chopped fresh tarragon
      • 2 Tbsp (30 mL) extra-virgin olive oil
      • 2 tsp (10 mL) sherry vinegar or red wine vinegar
      • 1/2 tsp (2 mL) honey
      • 12 asparagus spears, trimmed and each cut in two
      • 4 large organic eggs
      • 1/4 cup (60 mL) white vinegar
      • 4 slices ancient grain bread (such as whole grain spelt or Kamut, or a mixture)
      • 1 cup (250 mL/50 g) radish microgreens or pea shoots


      Per serving:

      • calories272
      • protein12 g
      • total fat 15 g
        • sat. fat3 g
      • total carbohydrates23 g
        • sugars5 g
        • fibre3 g
      • sodium289 mg



      In small bowl, combine dried red pepper flakes, black pepper, salt, tarragon, olive oil, sherry vinegar, and honey. With spatula, scrape dressing into oblong glass dish or plate large enough to accommodate asparagus and set aside.


      Bring large saucepan filled with water to a boil and blanch asparagus for 2 to 3 minutes, or until just tender. Using tongs, remove from boiling water and drain; while still warm, add to dressing. Toss asparagus in dressing and set aside while you cook eggs.


      Reduce heat under boiling water to a simmer. Add white vinegar to water. Crack eggs into individual ramekins or glasses. Give the water a stir and drop eggs into water while it swirls. Cook eggs on a low simmer for 3 to 4 minutes, or until they float to the top. To ensure your eggs don’t add extra moisture to the dish, see tip.


      Toast bread and lay on 4 individual plates. Divide radish microgreens or pea shoots among plates and lay on top of toast. Place 3 of the bottom asparagus halves onto microgreens and then place an egg gently on top. Decorate each plate with 3 of the top parts of asparagus spears and drizzle remaining dressing overtop.



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