Asparagus is in Season now in Southern California but you may make this totally Global by suing whatever greens are in season in your local markets or even use up any cooked greens from last night's dinner.
A very delicious and very easy dish to prepare and will get rave reviews, from family and friends
Serves 3-4
1 pound asparagus
4 slices bread cut in halves or left whole (your choice)
1 cup milk (nut milk is fine)
2 large eggs beaten
1/2 tsp sea salt
1/4 tsp ground nutmeg
1/4 tsp ground black pepper
6 tbsp butter or oil
2 tbsp all purpose flour
1 cup milk (nut milk is fine)
1/2 cup grated cheese
1tbsp fresh lemon juice
salt & pepper to taste
hot sauce or Vegan-no anchovy, Worcestershire sauce (optional)
4 large eggs at room temp (optional)
garnish (optional)
Chopped capers (wash and drain before chopping)
1/4 cup minced parsley
1/4 cup minced pickles
method:
Steam the asparagus until just tender, then drain and keep warm
Soak the bread in the beaten 2 eggs and milk.
Heat 3 tbsp butter in a skillet and saute the soaked bread slices in batches until golden brown and keep warm with the asparagus.
Heat the remaining 3 tbsp butter in a sauce pan, add the flour and cook for 2 mins do not allow it to color. Gradually add the milk and cook to make a thick sauce.
Add the grated cheese, lemon juice and season to taste.
Set aside.
Poach the 4 large eggs until just cooked, remove with a slotted spoon and assemble the dish
On warmed plates top each slice ( 2 slices) French toast with the asparagus and pour over the cheese sauce, and top with a poached egg and garnish just before serving.
Variations:
Do not use the cheese sauce instead, top each piece of toast with cheese and then the asparagus followed by the garnish.
OR
In place of the cheese sauce use a Hollandaise (recipe on this blog)
OR
In place of asparagus use and cooked greens, or even try it with raw micro greens and baby spinach
This is a wonderful and easily Globally adapted recipe
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