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Categories:Viewed: 86 - Published at: 7 years ago
Ingredients
- 2 Eggs
- 6 spears Asparagus
- 1 Tablespoon Olive Oil
- 2 Sun Dried Tomatoes
- 2 teaspoons Capers
- 2 slices Rye Wholemeal Bread
- 13 cups Arugula
- 2 Tablespoons Mayonnaise
- Salt And Pepper
- Freshly Grated Parmesan For Garnish
Method
- Bring a small pot of water to a boil.
- Add some salt and the eggs and boil for 6 minutes for soft-boiled eggs.
- In the meantime, remove the lower part of the asparagus and halve the stalks crosswise, then halve each piece lengthwise.
- Heat the oil in a pan and fry the asparagus for about 3 or 4 minutes, shaking the pan a few times in between.
- Add some salt and pepper.
- Chop tomatoes and capers.
- Toast the bread.
- Wash and dry the arugula.
- Spread 1 tablespoon mayonnaise on each toast.
- Top with arugula, asparagus, tomatoes and capers.
- Halve the soft boiled eggs and place them on top.
- Grate some Parmesan over the toast and serve immediately.
