One of my favorite things about weekends is that I can sleep in and make a real breakfast in the morning. This Sunday was just such a day. After an awesome night of dancing I woke up hungry and with a perfect idea of what to make.
I had leftover Italian bread from testing one of Robyn Webb's recipes, and a container of pulled pork that Kenny brought. Here's what I came up with:
Pulled Pork & Poached Egg Sandwich with Asparagus
Ingredients for 1 serving
2 slices of Italian bread, toasted
10 asparagus spears
2 eggs, poached
salt & pepper
1. Heat olive oil in a shallow pan. Add asparagus, salt and pepper and a few drizzles of lemon juice. Saute until asparagus is tender and golden brown.
2. Top each slice of bread with pulled pork and a poached egg.
3. Add asparagus on the side.
4. Break the egg yolk and go to town!
Seriously, not only is this a pretty dish to serve for breakfast or brunch, but it takes minutes to put together, and yet is really satisfying and filling. No need to try and pick up the sandwich: eat it with a fork.
Did you make anything special for breakfast this weekend?