Gourmet Recipes for One is a resource of simple, delicious recipes that focus on cooking for one. Single-serving recipes are featured as well as ideas and inspiration for achieving a well-balanced lifestyle.

egg sandwich with asparagus pesto

Eggs and asparagus are a delicious combination when served together and you can modify this recipe in any other way you like. You can prepare your eggs however you like, but for me, I love it best with a slightly oozing egg yolk in the sandwich (but beware, it will be messy to eat!).

Asparagus Pesto
1/2 bunch fresh asparagus, trimmed and cut into 2-inch pieces
1 small clove garlic, roughly chopped
Salt, to taste
Freshly ground black pepper
1/2 cup freshly grated Parmigiano-Reggiano, divided
1/4 cup extra virgin olive oil

1 4-inch piece French baguette, cut horizontally in half
Extra virgin olive oil, for drizzling

Cooking spray, for greasing
1 egg

1. Bring a pot of water to boil. Add asparagus and blanch for 3-4 minutes, until color is bright green. Remove with a slotted spoon and place in a bowl of ice water to cool. Drain and transfer to a food processor along with garlic, salt, pepper and 1/4 cup plus 2 tablespoons Parmigiano-Reggiano. Slowly stream in olive oil and process until smooth. Set aside.
2. Preheat oven to broil. Place bread slices cut-side down on baking sheet and toast until just lightly golden brown. Turn slices over and drizzle with olive oil. Top with remaining 2 tablespoons Parmigiano-Reggiano and broil for another 1-2 minutes.
3. Meanwhile, coat a non-stick pan with cooking spray and place over medium heat. Fry egg to desired doneness.
4. Spread asparagus pesto on one side of bread. Top with egg and season with salt and pepper. Close up sandwich and serve warm or at room temperature.

Serves 1.


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