Open Faced Asparagus and Egg Sandwich

I grew up eating my grandmother and mother's wonderful scrambled asparagus and egg sandwiches. So delicious the combination of fresh asparagus, eggs and Parmesan cheese you have to try to enjoy the favors together! I make this sandwich open faced with a little fresh mozzarella cheese broiled on top.

Open Faced Asparagus and Egg Sandwich

1 tablespoon olive oil
1 cup chopped asparagus, use tender part
4 eggs, beaten
1/4 cup Parmesan cheese
1/4 teaspoon black pepper
1/2 loaf Ciabatta bread
1/4 cup sliced fresh mozzarella

Place oil in medium saute pan,  heat on medium heat. Add asparagus, cooking for 5 minutes, do not brown. Combine eggs, Parmesan cheese and pepper.  Add to asparagus, scrambling until eggs are thoroughly cooked about 4-5 minutes.  Slice ciabatta bread, open the slices, place asparagus and eggs on bread.  Top with sliced mozzarella, broil for 3-4 minutes. Serve open or closed. Serves 2.



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