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About the Dish

  • Asparagus

    Asparagus

  • Spring Onion

    Spring Onion

  • PeachDish Salt

    PeachDish Salt

  • Farm Eggs

    Farm Eggs

  • Sour Cream

    Sour Cream

  • Grey Poupon Dijon Mustard

    Grey Poupon Dijon Mustard

  • Ciabatta Rolls

    Ciabatta Rolls

  • Goat Cheese

    Goat Cheese

  • Microgreens

    Microgreens

METHOD

1
MISE EN PLACE • Heat oven to 350° F. • Discard bottom 1 inch of asparagus. Chop stalks, and reserve tips. • Thinly slice onion (white and tender greens parts.). • Slice ciabatta.
2
• Place a small ovenproof skillet over medium heat. Add 1 teaspoon olive oil. When oil is hot, stir in asparagus tips. Cook, stirring occasionally, until tips are sizzling and barely tender, 2-3 minutes. • Transfer to a plate.
3
To skillet, add 1 teaspoon olive oil. When oil is hot, stir in chopped asparagus, onion and 1/4 teaspoon PeachDish Salt. Cook, stirring, until tender, about 3 minutes
4
In a bowl, whisk together eggs, sour cream, mustard, 1/4 teaspoon PeachDish Salt and 1/4 teaspoon pepper.
5
• Spread vegetables evenly over bottom of skillet. • Pour egg mixture over vegetables. Cook without disturbing until set around the edges, about 3 minutes.
6
While egg cooks: • On a baking sheet, brush ciabatta with 1 teaspoon olive oil. If desired, season lightly with PeachDish Salt. • Toast ciabatta in oven until golden and crisp, about 10 minutes.
7
While ciabatta toasts: • Arrange asparagus tips on egg. • Dot with goat cheese.
8
Carefully transfer hot skillet to oven. Bake until egg is just set, 6-8 minutes (the tip of a knife should come out moist, but not wet).
9
Season to taste with PeachDish Salt and pepper. Top with microgreens, and enjoy!