- 10 asparagus spears
- 1 fresh lemon
- extra virgin olive oil
- sea salt & pepper to tast
- 1/2 an avocado
- 10 grape tomatoes, halved
- 3 cups fresh baby arugula
- 2 eggs
- freshly grated parmesan cheese
- 2 slices whole wheat sour dough bread,
- 1 tbs white wine vinegar
Good Morning! If you’re wondering what to make for dinner tonight, look no further. This meal is so delish that we actually had it as an appetizer Saturday night and dinner Sunday night. The great thing about it is that it only takes 15 minutes to make, so no leftovers here, fresh all the way.
Mark made dinner both nights this weekend, love him! In case you haven’t noticed, we looooove salads with our meals or in this case salad as the meal. There are so many amazing things you can these days, no more boring lettuce, tomato, cucumber salads.
We’re on this big poached egg kick. I love the richness of the yolk, it replaces any fat you would otherwise use and tastes so much better. The yolk in this recipe replaces the creamy dressing.
Let us know if you have any salad recipes to share
Preheat grill. boil 2 inches of water for poached eggs, add white wine vinegar to avoid egg separation. Meanwhile, halve tomatoes & cube avocado. prepare asparagus by removing the rough ends, toss with olive oil, sea salt & pepper. In a separate bowl, combine arugula, avocado, tomato, juice of half the lemon, sea salt, pepper & olive oil to coat. brush bread with olive oil.
Grill your asparagus and bread, about 5 minutes. when your water is ready, slowly drop in the eggs to poach. generally, it takes about 3 minutes at a moderate simmer. You don’t want any loose white, but you definitely want a nice runny yolk. while egg poaches, layer your plate with grilled bread, then the salad and grilled asparagus. When egg is complete, remove with a slotted spoon and place atop the asparagus. garnish by grating parm over the top. Enjoy!