Pesto Parmesan Poached Eggs with Zesty Asparagus on Sourdough Toast

If you make this Pesto Parmesan Poached Eggs with Zesty Asparagus on Sourdough Toast, be sure to tag me on Instagram! (@zafo0d)

INGREDIENTS

• 2 large slices of sourdough bread

• 12 spears of asparagus, ends trimmed

• 1 tablespoon extra-virgin olive oil

• 1 lemon, juiced and zested

• Kosher salt and freshly ground black pepper

• 2 large eggs, cold

• 1 tablespoon homemade or store-bought pesto

• Parmesan cheese, thinly shaved

INSTRUCTIONS

1. Roast the asparagus. Preheat oven to 425F. Place asparagus on a rimmed baking sheet and drizzle with olive oil, lemon juice, sprinkle the lemon zest, and season with salt and pepper. Roast for about 12-15 minutes, or until asparagus is just tender.

2. Poach the eggs. While asparagus is in the oven, poach the eggs. Add enough water to come 1 inch up the side of a narrow, deep 2-quart saucer. Add 1 teaspoon kosher salt and 2 teaspoons white vinegar and bring to a simmer over medium heat. Meanwhile, crack 1 cold egg into a small ramekin or dish. Use the handle of a spoon to stir the water in one direction until it's all smoothly spinning around.

3. Carefully drop the egg into the center of the whirlpool. The swirling water helps to prevent the egg whites from 'feathering,' or spreading out in the pan.

4. Turn off the heat, cover the pan, and set your timer to 5 minutes. Remove the egg with a slotted spoon.

5. Assemble and serve. Place the poached eggs on top of the toast. Top with Parmesan, salt, pepper, and pesto. Serve and enjoy!