Roasted asparagus and poached egg canapè
Yields 4.
Ingredients:
- 1 pound of asparagus
- 1 tablespoon extra virgin olive oil
- 1 teaspoon lemon juice
- 4 slices of thick bread (I used ciabatta)
- 4 eggs
- 1 tablespoon rice vinegar
- 1/4 cup grated white cheddar champagne cheese
- Liberal dashes of salt and pepper
Directions:
- Preheat oven to 400 degrees F. Cut ends off asparagus and disgard. Place asparagus side by side on a baking sheet. Sprinkle with olive oil, lemon juice, salt and pepper. Place in the oven and roast for 8 minutes. Flip the asparagus and roast another 8 minutes. Remove from oven.
- Meanwhile, poach your eggs. Bring a full pot of water to a rapid simmer (DO NOT BOIL). Add rice vinegar. Crack your eggs, one at a time, into shallow bowls. Carefully pour the egg into the simmering water. Using a slated spoon, gently move the egg whites over the egg yolk. Turn off the heat, cover and let sit about 4 minutes, or until the egg whites are fully cooked. Using the same slated spoon, very carefully remove the egg from the pan onto a plate. Repeat until all your eggs are poached.
- Place about 5 asparagus spears on the bread. Sprinkle with about 1 tablespoon of grated cheese. Carefully put the egg over the cheese and asparagus. Sprinkle liberally with salt and pepper. Serve warm and enjoy!
Nutritional information per canapè:
Calories: 300
Fat: 10
Carbohydrates: 30
Fiber: 4
Protein: 16
Weight Watchers Points: 7