Hello it is June! I turned the page of my calendar, and just like that it felt like summer. Hooray! We made it!
Today I am working from home, and enjoying this beautiful weather. I read in the park for a couple of hours this morning, bought some new books, and made this delicious late lunch/early dinner situation.
It’s savoury french toast (!!) with asparagus, ramp pesto and a poached egg. It’s so good.
Mix 2 eggs, a few shakes of sea salt and pepper, the green herb of your choosing (I used krautersalz, so maybe it has things that are not basil and oregano), 1 minced garlic clove, a little paprika, a splash of milk and a generous grating of fresh parmesan cheese. Scramble that up.
Get yourself two good sized slices of your fave bread - I used a sourdough. Set aside.
Meanwhile boil a small pot of water with a tsp of vinegar for your poached egg.
Meanwhile, your asparagus should be washed and trimmed. Grab a decent handful of them, and fry them in a pan with a bunch of butter and a little lemon juice until they are soft and bright green. Set aside.
Meanwhile drench the bread in the egg mixture. In the same pan, with the lemon/butter drippings from the asparagus, fry over medium-high heat. For extra crispiness, grate a bunch of parmesan onto each piece of toast. When it’s ready to flip (browned on the other side), do that, then grate more cheese on the other side of bread.
As soon as you flip the bread, crack your egg into the pot to poach.
After a minute or so, flip the bread again so you cook the other cheesy side.
When the bread is done (browned & crispy) on both sides, put onto a plate. Stack the bread, and spread the pesto (you can use whatever kind of pesto you want, I used homemade ramp pesto) onto the top piece of bread. Put asparagus over top of that.
Get your egg out of that water! Put it on top of the asparagus. Put some salt and pepper on top of the egg. Eat it all!