Egg toast basket with asparagus

Name: Egg toast basket with asparagus
Cook time: 20 min
Total time: 20 min
Yield: 5
Ingredients: 6 discs Toast; 4-6 Tsp soft herb butter; 2-3 Carrots; 6 Eggs (size M); 1/2 Frisée salad; 150 g cherry tomatoes; 2-3 TABLESPOONS White wine vinegar; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Sugar; 7-10 Tbsp Pepper; 7-10 Tbsp Grease

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 5

6 discs Toast
4-6 Tsp soft herb butter
2-3 Carrots
6 Eggs (size M)
1/2 Frisée salad
150 g cherry tomatoes
2-3 TABLESPOONS White wine vinegar
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Sugar
7-10 Tbsp Pepper
7-10 Tbsp Grease

Directions

1
Debark the toast slices and roll them flat with the cake roll. Spread slices thinly with butter and cut in half. Peel and clean the carrots and cut them into thin strips with a slicer or slicing machine.
2
6 Grease the hollows (including the edge) of a muffin tray well. Place the toast strips crosswise with the butter side into the moulds and press them down. Pre-bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 3-4 minutes.
3
Remove the sheet metal. Place 2 carrot strips in each toast basket to form a ring. Carefully beat the eggs in the middle and bake in the preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for 8-10 minutes.
4
In the meantime clean and wash the salad. Wash and halve the tomatoes. Pluck the lettuce and put it in a bowl. Add vinegar, oil and tomatoes and mix well. Season with salt, some sugar and pepper.
5
Carefully remove the toast baskets from the trays and arrange them on the salad.