A few weeks ago, I knew I wanted to host a springtime brunch for a few friends. Inspired by fresh notes of asparagus, lemon, and toast, this recipe is simple and elevates the common egg.
Keep reading for the full recipe.
Asparagus toast with asparagus, chicken sausage, and goat cheese
yield: 6 individual servings
- 6 pieces of toast
- 1 lb Asparagus
- Juice of 1/2 lemon
- 1 T olive oil
- log of goat cheese
- 2 T mayonnaise or a homemade aioli
- 1 t paprika
- 1 dozen eggs
- 12 links chicken sausage
- freshly ground salt and pepper
Preheat oven to 350 degrees. Clean aspargus by removing the woody stem and snapping off. Coat asparagus with olive oil, lemon juice, salt and pepper. Place on baking sheet in single layer and roast in the oven for 15-20 minutes.
Meanwhile, place a medium sized skillet over medium heat. Remove chicken sausage from casings and break down into crumbled pieces. Cook until chicken is done. Set to the side.
For this dish you can cook your eggs however you like. I opted to prepare mine as scrambled egg whites and it created a lovely balance to the other flavors in the palette. It would be lovely with a fresh farm egg that is over easy as well. I estimated 2 eggs per guest and that suited it perfectly. Cook your eggs in the skillet.
In a small bowl flavor your mayonnaise or homemade aioli with paprika, salt, and pepper. Set to the side.
To assemble the toast: Toast your bread to desired darkness. Spread a thin layer of goat cheese all over the surface of the toast. Then place your eggs, springs of roasted asparagus, and chicken sausage crumbles on top. To finish off the dish add a few dollops of your paprika mayonnaise or aioli and some fresh ground black pepper. Enjoy!!