Servings: 4
Ease of Preparation: Medium
This recipe is part of the One BIG Recipe: Weeknight Dinner [1]
Ingredients:
- 4 eggs
- 1-2 bunches asparagus, trimmed
- Olive oil
- Salt and pepper
- 4 slices whole-grain bread
- 1 clove garlic
- 1 cup Parmesan, curled with a vegetable peeler
- 1 tablespoon (15 ml) chopped preserved lemon
Method:
- Set up an immersion circulator and set to 63 C (145.4 F). Once up to temperature, carefully lower the eggs into the water. Allow the eggs to cook for 40-45 minutes.
- Meanwhile, preheat grill to medium-high.
- Drizzle asparagus with olive oil and season with salt.
- Grill asparagus until charred and pliable, 4-6 minutes.
- Remove the asparagus to a plate, allow to cool to room temperature, and refrigerate until just chilled, 15-20 minutes
- Grill each slice of bread until crispy and slightly charred, 1-2 minutes per side.
- Rub the toasted bread vigorously with the garlic clove and reserve with the asparagus.
- Place the bread on serving plates and top each with some of the asparagus.
- Remove the eggs from the sous-vide bath and once just cool enough to handle, carefully crack the shells and release the just-cooked eggs onto the waiting asparagus.
- Garnish each plate with Parmesan and preserved lemon and serve immediately.