Truffled Asparagus Eggs on Toast

Truffled Asparagus Eggs on Toast Recipe: A quick and easy open-face sandwich recipe made with asparagus sautéed with truffle oil and mixed with eggs and goat cheese.

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A 20-minute, one-skillet egg dish made with topping a slice of toast with asparagus sautéed in truffle oil and mixed with eggs and goat cheese.


To make the Truffled Asparagus:

To make the eggs:


  1. To make the truffled asparagus: Heat white truffle oil in a small (8-inch) non-stick skillet in medium heat. Add in the asparagus. Season it with salt and pepper. Cook, stirring frequently, until the asparagus is cooked and tender, 7-8 minutes. Transfer to a plate and set aside. Do not wash the skillet.
  2. To make the eggs: Whisk together the eggs, egg yolk, half and half, and salt and pepper in a bowl. Heat the butter in the now-empty skillet over medium heat, swirling to coat pan, until melted but not browned. Pour in the egg mixture. Using a spatula, scrape along the bottom and sides of the skillet until eggs begin to clump, 2-3 minutes. Scatter the crumbled goat cheese on top. Using the spatula, mix the cheese with the eggs.
    Fold in the cooked asparagus and cook for 2 more minutes (Or longer, if you like your eggs cooked thoroughly).
  3. To assemble: Top each of your toast slices with the egg and asparagus mixture. Sprinkle with fresh chives. Serve immediately.


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