Asparagus Toast with Egg
Nutritional values
(Percentage of daily recommendation)
| Calorie | 799 cal. | (38 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 73 g | (63 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.5 g | (12 %) |
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 3.5 μg | (18 %) | ||
| Vitamin E | 6.2 mg | (52 %) | ||
| Vitamin K | 61.3 μg | (102 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 8.5 mg | (71 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 222 μg | (74 %) | ||
| Pantothenic acid | 2.6 mg | (43 %) | ||
| Biotin | 28.2 μg | (63 %) | ||
| Vitamin B₁₂ | 1.5 μg | (50 %) | ||
| Vitamin C | 31 mg | (33 %) | ||
| Potassium | 638 mg | (16 %) | ||
| Calcium | 122 mg | (12 %) | ||
| Magnesium | 62 mg | (21 %) | ||
| Iron | 4.4 mg | (29 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 3.6 mg | (45 %) | ||
| Saturated fatty acids | 41.2 g | |||
| Uric acid | 50 mg | |||
| Cholesterol | 623 mg | |||
| Complete sugar | 5 g |
Ingredients
- For the sauce
- ½ lemon
- 250 grams butter
- 3 egg yolks
- 75 milliliters dry white wine
- salt
- For the eggs
- 3 Tbsps White vinegar
- 4 eggs
- To serve
- 100 grams Prosciutto
- 4 slices Whole Wheat Toast
- Red pepper flakes
- 2 Tbsps scallions
Preparation steps
For the sauce, squeeze the juice of half a lemon.
Melt the butter in a small saucepan and then remove from the heat.
Combine the egg yolks with the white wine, salt and lemon juice in a bowl and beat with a whisk over a pan of hot water until foamy.
Remove from the heat and stir in the butter, drop by drop at first and then in a thin stream until the sauce is smooth and shines beautifully. Season with salt and lemon juice and remove from the heat.
For the asparagus, rinse, peel the bottom third and cut off the ends. Blanch in salted water for 5 minutes. Rinse and leave to drain.
Melt the butter in a pan and swirl the asparagus in it. Season with salt.
For the eggs, boil about 1 liter of water (approximately 4 cups) with the vinegar and then remove from the heat.
Break the eggs into a cup, one by one. Create a vortex in the water with a wooden spoon and let the egg slide into it gently. Poach for 4-5 minutes (water should not be boiling).
To serve, cut the ham into small cubes.
Toast the bread on both sides. Transfer a slice of toast to each plate. Top with the asparagus, followed by the poached egg.
Serve with the sauce and ham and seasoned with pepper flakes and chives.
