Breakfast

Uova in Camicia con Salsa di Pesto di Mandorle e Asparagi Tostati

Name: Uova in Camicia con Salsa di Pesto di Mandorle e Asparagi Tostati
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2 servings
Ingredients: 4 large eggs (room temperature); 2 bunches fresh asparagus (trimmed); 1 cup blanched almonds (toasted); 1.5 cups fresh basil leaves (packed); 2 cloves garlic (minced); ¼ cup extra-virgin olive oil; 2 tbsp Parmigiano-Reggiano (grated); 1 tbsp champagne vinegar; 2 slices sourdough (thick-cut); fleur de sel; cracked black pepper; zest of ½ lemon; 1 tbsp cold butter

Silken poached eggs nesting on a bed of charred spring asparagus, dressed with a vibrant almond-basil pesto that sings with Ligurian restraint and depth. Toasted sourdough soldiers soak up the barely-set yolk and nutty sauce in every bite.

924cal 39gprotein 32gcarbs 77gfat 15min prep 25min cook 2serves

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