breakfast · Best in spring
Asparagus & Goat Cheese Tartine
Thick toast spread with soft goat cheese, topped with blanched asparagus spears, a runny fried egg, and a shower of fresh chives. The first real spring breakfast — built around the asparagus that announces the growing season is finally back.
Ingredients
🌱 From Your Homestead
- asparagus (1 bunch, trimmed)
- eggs (2)
- fresh chives (small handful)
🛒 From the Store
- sourdough or country bread (2 thick slices)
- goat cheese (3 oz)
- olive oil
- lemon zest
- salt
- pepper
- red pepper flakes (optional)
How to Make It
- Gather your ingredients: asparagus (1 bunch, trimmed), eggs (2), fresh chives (small handful), sourdough or country bread (2 thick slices), goat cheese (3 oz), and the rest.
- Prep your homestead ingredients — wash, chop, and measure: asparagus (1 bunch, trimmed), eggs (2), fresh chives (small handful).
- Blanch the asparagus for just 90 seconds in boiling water, then straight into ice water — you want it bright green and still snappy, not limp. Thick spears work better than pencil-thin ones here; they have more presence on the toast.
- Cook for approximately 15 min. Adjust to taste and serve 2 portions.
- Plate, enjoy, and share with your household!
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