Spanish Breakfast Bread

  • 2 tsp. Spanish olive oil
  • 6-8 fresh asparagus spears
  • Pinch coarse salt
  • Pinch black pepper
  • ⅓ cup water
  • ¼ teaspoon white vinegar
  • 1 egg
  • 1 slice sourdough bread
  • Pinch smoked paprika
  • 1 T. sliced green onions

Heat the olive oil over medium heat in a medium nonstick pan. Add the asparagus spears (remove any woody bits of stem first) and allow the asparagus to sauté until crisp-tender, about 8-10 minutes. About halfway through cooking, season with salt and pepper.

While the asparagus cooks, fill a microwave-safe mug or small bowl with ⅓ cup water and a splash of vinegar.

Gently crack the egg into the mug or bowl, making sure it’s covered in water. Be sure to prick the egg yolk with a fork or toothpick to prevent any explosions.

Cover your mug or bowl with a small microwave-safe plate and microwave on high for one minute. The egg white should be set but the yolk still runny. If the egg white is still runny, keep microwaving in 10 second increments until you’re satisfied with the level of doneness.

To serve, place a slice of sourdough bread onto a serving plate. Arrange the sautéed asparagus over the bread, making sure to drizzle the seasoned olive oil generously over the bread. Using a slotted spoon, remove the poached egg from the mug or bowl and slide it on top of the slice of bread and sprinkle with smoked paprika. Sprinkle green onions over the top of it all and serve immediately.

  • Yields: 1 serving
  • Preparation Time: 15 minutes
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