Photo: Joseph Gonzalez
Egg and Asparagus Toasts
4 ingredients
5 min + 5 min
2
openrecipes
These egg and asparagus toasts are a recreation of a simple dish I had in Spain last year. They’re almost too simple to even write a recipe for, except that there’s a surprise ingredient. A sprinkling of sherry vinegar over the bread makes the whole dish pop.
Estimated Nutrition (whole recipe, rough)
679
Calories
22g
Protein
20g
Fat
101g
Carbs
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Asparagus | 6 spears (90g) | 27 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 spears Asparagus, Tough Ends Trimmed
- 1 Tablespoon Olive Oil
- 2 whole Eggs
- 2 Thin Slices Of Good, Crusty Bread
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes