Monday deserves simple food. Simple delicious food.
Especially the Monday after St. Patrick’s Day. Simple is good. Quick is good. Easy is awesome.
Does anyone else feel like time is just flying by? I mean geez, Easter is in less than two weeks. Spring officially starts on Wednesday (yes, THIS Wednesday) and before I know it is going to be June and I’ll be heading to Cleveland for the summer.
While at least I hope I will be heading to Cleveland for the Summer. It is possible, ok very likely that I will have to spend the months of July and August in Mt.Hood, OR. I know, to some of you that may sound great, but I have spent the last two summers there with my family and honestly, I have really disliked it. I use the word dislike because hate is a strong word. I don’t hate Mt. Hood, I mean it is a beautiful place. The trees or amazing, the glacier is breath-taking and The Timberline Lodge is pretty cool. But it rains. It rains ALOT and unless you are up at the Timberline or above (we stayed in Government Camp, 3 miles down), there are clouds constantly passing over. A couple days last summer the fog was so thick that you couldn’t see 5 feet in front of you. But up above them (where my brothers were) it was bright and sunny. I would say a good three-fourths of my days there have had rain and clouds. Oh, and it is cold, really cold. Like see your breath in the morning cold. When I am there I feel like I am in the Twilight movies. See picture at the end of this post if you don’t believe me.
My family does not normally spend the summers in Colorado. Typically we visit family in Cleveland and then head to Hood so my brother Red can snowboard on the glacier. I guess it is not possible for him to take longer than 3 weeks off of snowboarding. Last summer I was In LA working a summer job, but still managed to spend a month there.
Oh, and did I mention the grocery store is an hour away! I mean come on! I write a food blog and I am just not as good as The Pioneer Women. Really how does she deal with her grocery store being so far away?
Plus, I really just can not handle the rain. I HATE the rain. I am craving hot 80 degree days, not rain and 40 degrees.
Whoa, how did I get so off topic?
These melts? You gonna be asking yourself why on earth you did not think of them. They are that simple. But just because they are simple does not me they’re not down right awesome.
It is a simple caprese salad on whole grain seedy bread, but I added roasted asparagus. Roasted asparagus is so good. I look forward to it every spring. Trust me, it is good. Wait though it gets better. After you have assembled the toast you melt the cheese so it gets all oozy, gooey and delicious. Slap on some fresh basil and then drizzle it with a balsamic reduction. Then top it all off with a fried egg. Yes, a fried egg. It’s just simple awesomeness.
Oh, and it is probably the perfect entrée for your Easter brunch. No, wait I take that back, it definitely is the perfect entrée for your Easter brunch. Hello, eggs and asparagus. That is like Easter on toast!
Not gonna lie though, we have been eating these breakfast, lunch and dinner. They are kind of that good.
Roasted Asparagus Caprese Melts with Balsamic Reduction and Fried Egg
Yields: 4 melts
- 1 small bunch asparagus, wash and trimmed
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup balsamic vinegar
- 2 tomatoes (vine or roma), sliced about 1/2 inch thick
- 8 thick slices fresh mozzarella
- 16 fresh basil leaves
- 4 eggs
- 4 slices whole grain seedy bread, toasted
Preheat the oven to 400 degrees.
Place the asparagus in a roasting pan or on a baking baking sheet and toss with the olive oil, salt and pepper. Roast in the preheated oven for 25-30 minutes or until tender and crisp. While asparagus are roasting, add the balsamic vinegar to a small saucepan and bring to a boil. Reduce to a very low simmer and cook for 10-15 minutes, until liquid reduces by about half and is slightly syrupy. Remove from heat, pour vinegar in a bowl or glass to pour, and let sit.
Preheat your broiler to high. Toast your bread in the toaster and place on a baking sheet. Top each of the toasted bread slices with 2 slices of tomato, 1/4 of the asparagus and 2 slices of the fresh mozzarella.
Heat a skillet over medium high heat and fry the the eggs to your liking. While the eggs are cooking place the bread under the broiler for 2-3 minutes or until the cheese has melted (watch carefully!). Remove from the oven and immediately top with the fresh basil. Drizzle the balsamic reduction over the basil and top with a fried egg. Serve immediately.
Seriously guys, just do it. They’re so good.
Ok, so here’s the picture I promised you. This picture was taken on June 26 as my mom and I hiked up from Government Camp to the Timberline Lodge. You can’t really tell, but it was snowing!!!
Shared with: Inside BruCru Life, Lil Luna, Chef In Training, Buns In my Oven, Foodie Friday Friends, Tidy Mom, Taste and Tell, Cheerios and Lattes, Somewhat Simple, Mom on Timeout, I Heart Nap Time, Fine Craft Guide, The Country Cook, Whipperberry, Chef In Training, Thursday’s Treasures, A Pinch Of Joy, Whats Cooking With Ruthie, Watch Out Martha, Nap Time Creations