An elegant brunch dish that is as delicious to eat as it is beautiful to look at.
The classic combination of bread, eggs, cheese, asparagus and white truffle oil makes an appetizing presentation that is simply addicting.
Note: Cook time depends on how you prefer the consistency of your egg yolk. If you plan to plate it and serve with a knife and a fork, you may desire a runny yolk. If you would like to serve them as hors d'oeuvres, you'll want your yolk like that of a hard-boiled egg.
Here I used small crusty dinner rolls. If you want to make them larger, a round Kaiser roll would work perfectly! Thin asparagus works best in this dish, but thick asparagus is fine too... you may just want to chop it a bit; it all depends on how you want it to look!
And you'll see personalized content just for you whenever you click the My Feed .
SheKnows is making some changes!