Roasted Asparagus Caprese Melts with Balsamic Reduction and Fried Egg
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.
Servings: 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 inch tomatoes sliced about 1/2 thick, vine or roma
- 8 slices thick fresh mozzarella
- 16 leaves fresh basil
- 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.
Calories: 369kcal | Carbohydrates: 21g | Protein: 21g | Fat: 21g | Saturated Fat: 9g | Cholesterol: 208mg | Sodium: 861mg | Potassium: 190mg | Fiber: 1g | Sugar: 7g | Vitamin A: 755IU | Vitamin C: 0.6mg | Calcium: 362mg | Iron: 2.4mg