LCBO Food & Drink Spring 2023


Smashed Eggs on Toast with Asparagus,

Anchovies & Mint This open-faced breakfast sandwich stars creamy soft boiled eggs, sweet asparagus and salty anchovies on mayo slathered toasts. It can be a bit awkward to eat with your hands, so serve it with a knife and fork. Adapted from a recipe by Ari Laing ( If you’re looking for a good mayo recipe, try our Hand-Blender Mayo at 1 bunch asparagus, about 1 lb (455 g), woody ends trimmed 6 large eggs 1 tbsp (15 mL) unsalted butter Salt and freshly ground pepper 4 thick slices sourdough bread, cut from centre of loaf 2 cloves garlic, peeled, halved lengthwise 1/4 cup (60 mL) mayonnaise, preferably homemade 10 anchovy fillets, drained, halved lengthwise Chili flakes and chopped mint to garnish 1. Bring a large pot of salted water to a boil. Boil asparagus until tender, about 2 minutes. Transfer to a bowl of ice water to cool. Drain and dry on a clean kitchen towel. (Cooked asparagus can be covered and refrigerated up to 1 day.) 2. Bring 1 inch (2.5 cm) of water to a boil in a medium saucepan. Carefully lower eggs into water with a slotted spoon. Cover and reduce heat to maintain a vigorous simmer. Cook 6 1/2 minutes. Carefully transfer eggs to a bowl of ice water. Cool 2 minutes then remove from water and peel. Set aside. 3. Heat butter in a large frying pan over medium heat. Add asparagus, salt and pepper. Cook, stirring occasionally,

to plates. Smear each toast with 1 tbsp (15 mL) mayo. Halve eggs lengthwise. Place 3 halves on each toast and smash with a fork. Season with salt. Top each toast with enough asparagus to cover, 4 to 6 spears. (Save rest for another use.) Divide anchovies between toasts. Sprinkle with chili flakes and mint. Serve immediately.

until just heated through, 2 to 3 minutes.

[ WHAT TO SERVE ] Château des Charmes Brut Sparkling VQA VINTAGES ESSENTIALS 224766, $25.95 The herbal and brioche notes of this wine will highlight the dish’s elements. A fine mousse

4. While asparagus is warming, set an oven rack on top shelf. Preheat broiler to high. 5. Place bread slices on a foil-lined heavy-duty baking tray. Broil on top shelf until nicely browned, 1 to 2 minutes per side. Rub each toast with cut side of garlic. Transfer

of bubbles and laser-like acidity cleanse the palate.

Serves 4


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