Description
Crispy toasted crostini layered with tender asparagus, soft eggs, and a creamy peanut sauce for a vibrant, flavorful, and satisfying dish perfect for brunch or appetizers.
Ingredients
Scale
- 1 baguette, sliced into 12 pieces
- 1 bunch asparagus, trimmed and halved
- 4 large eggs
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 3 tablespoons peanut butter
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon maple syrup
- 1 to 2 tablespoons water
- 1 pinch red pepper flakes (optional)
Instructions
- Preheat the oven to 400°F and line a baking sheet.
- Mix peanut butter, soy sauce, rice vinegar, maple syrup, water, and red pepper flakes until smooth.
- Lightly coat the baguette slices with olive oil and arrange on the baking sheet.
- Toast the bread for 8 to 10 minutes until golden.
- Sauté the asparagus with a little oil, salt, and pepper until tender.
- Boil the eggs for 7 minutes for jammy yolks, then peel and slice.
- Layer asparagus on each crostini and top with egg slices.
- Drizzle with peanut sauce and sprinkle with pepper or herbs.
Notes
- Warm peanut sauce drizzles more smoothly.
- Avoid overcooking the eggs to keep the yolks creamy.
- Add lemon zest or herbs for brightness.
Nutrition
- Serving Size: 3 crostini
- Calories: 280
- Sugar: 4 g
- Sodium: 420 mg
- Fat: 13 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 165 mg