I realize my toast obsession might be getting a little out of hand, but I can’t quit the eggs.
It’s Monday, and I have a nearly perfect lunch that’s quick to make and utterly satisfying. Yes, tacos are also perfect, but this is the kind of simple, elevated lunch you can throw together in no time — with room for a margarita if you’re feeling festive.
After a ridiculous grocery-store tumble yesterday — juggling a loaf of bread, a pineapple and a block of white cheddar while wearing four-inch wedges — I declared today must be better. Partly because that fall was mortifying, and partly because runny eggs make everything brighter.
I am borderline obsessed with asparagus and eggs together. Sometimes my lunch is simply roasted asparagus and a fried or poached egg — nothing else — and I’m perfectly content. Add toast, spread on a lemon garlic aioli, top with sesame-roasted asparagus and a big poached egg, and I lose my mind in the best possible way.
These toasts aren’t made with plain roasted asparagus — I love to roast the spears with toasted sesame oil and sesame seeds for an extra layer of flavor. It’s my favorite way to highlight asparagus, and it pairs beautifully with the bright, creamy lemon garlic aioli and a runny egg yolk.
Here’s what you’ll end up with: thick, seedy whole-grain toast spread with a generous smear of lemon garlic aioli, topped with several sesame-roasted asparagus spears and a poached (or otherwise cooked) egg. Finish with some sliced green onions, a sprinkle of salt and pepper, and serve immediately. If you prefer firm yolks, a hard-boiled egg works just as well.
Roasted Sesame Asparagus Toasts with Poached Eggs
4
35 mins
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Ingredients
- 1 pound asparagus spears, about 20–25 thin spears, stems trimmed
- 1 1/2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon toasted sesame oil
- 1 tablespoon toasted sesame seeds
- 4 eggs, poached or cooked to your liking
- 4 thick slices whole-grain toast
- 2 green onions, thinly sliced
Lemon Garlic Aioli
- 1/2 tablespoon Dijon mustard
- 1 large egg yolk
- 2 garlic cloves, minced
- 2 tablespoons fresh lemon juice
- 1/2 cup olive oil
- 1 tablespoon whole-grain mustard
- Pinch of salt and pepper
Instructions
- Preheat the oven to 400°F. Spread the asparagus in a single layer on a nonstick baking sheet, drizzle with olive oil and season with salt and pepper. Roast for 15–20 minutes. When the asparagus is done, remove it from the oven and immediately drizzle with toasted sesame oil and sprinkle the sesame seeds over the spears. (Tip: whisk the aioli and poach the eggs while the asparagus roasts.)
- To assemble, spread about a tablespoon of lemon garlic aioli on each slice of toast. Top with several asparagus spears, add a poached egg, season with salt and pepper, and sprinkle with sliced green onions. Serve right away.
Lemon Garlic Aioli
- Whisk together the Dijon, egg yolk, minced garlic and lemon juice in a bowl. Slowly stream in the olive oil while whisking continuously until the mixture emulsifies and becomes thick and creamy. Stir in the whole-grain mustard and season to taste with salt and pepper.
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