8 slices of white, toast bread
5 tablespoons olive oil
8 asparagus spears, trimmed
8 slices of Parma ham
4 oz soft goat cheese
4 oz cherry tomatoes, cut in half
8 young green pea pods
1⁄4 cup arugula
1⁄4 teaspoon chilli flakes
1⁄4 teaspoon black pepper
Preheat the oven to 370oF.
Line two large baking sheets with parchment paper.
Arrange the bread slices on a baking sheet.
Drizzle them with 1 tablespoon of olive oil, place them in the oven and bake for
Wrap the asparagus spears in Parma ham and place them on a second baking sheet.
Bake for 8 minutes, turning them halfway through.
Heat a large skillet over high heat, add two tablespoons of olive oil.
Fry four eggs until whites are set and yolk is runny.
Mix the chopped tomatoes, green peas and arugula in a bowl.
Season with chilli flakes and black pepper. Add 1 tablespoon of olive oil and mix well.
Arrange the toasts on four serving plates. On one half of them, spread goat cheese and top with the mixed vegetables. On the remaining four toasts, place one fried egg each and add the asparagus with Parma ham.
These toasts can be completely customized to your preferences and what you have in your fridge. If you don’t have green peas, you can replace them with green bell pepper. You can use corn salad or spinach instead of arugula, swap the goat cheese for ricotta, and replace the Parma ham with bacon. And if you avoid fats, you can reduce the amount of olive oil even by half.
You can find more recipes like this one in our Delicious cook book