Friday, May 8: Toasts with Asparagus Pesto, Tomatoes, and Jammy Eggs

Toast of the Week, featuring some tasty spring-y things! Asparagus pesto, grape tomatoes, and jammy eggs. Messy, but delicious.

For the pesto: See original post with asparagus pesto recipe here (I reserved the asparagus tips to top the toast with).

For the eggs: Bring a small pot of water to a boil. Gently lower in eggs (I did three), and boil for 7-8 minutes, depending on how jammy/hard you want your yolks. I did 8 minutes. After your desired amount of time, remove eggs from water and place in a large fine-mesh sieve or strainer, and place under cold running water for a minute or two, until cool. Peel and slice into halves or quarters.

For the toasts: Place thick slices of your favorite bread on a parchment-lined baking sheet, drizzle with a little olive oil and sprinkle with sea salt, and bake in a 425 degree oven for ~8 minutes, flipping halfway. Spread on a thick layer of asparagus pesto, followed by a few of the roasted asparagus tips (if you reserved them), a handful of halved or quartered grape tomatoes, and a few jammy egg halves/quarters. Finish with a sprinkle of flaky sea salt and some freshly ground black pepper.