I’m really excited about this Easter weekend because we’re having a 5-day long break! Germany has Good Friday and Easter Monday as Public Holidays and Dan’s taken an extra day off on Tuesday to accompany me for our prenatal check-up. He’s been a really loving Papa who doesn’t miss any of my appointments unless I beg him to not go because most of the time it’s just the usual routine checks.
We definitely cannot miss out on Easter eggs on this occasion and coincidentally, I came across Andrea’s recipe on her blog, Cooking with a Wallflower. I love eggs, cheese, toasts and just adore asparagus so much that I had to give her recipe a shot. After all, she did sound rather convincing in her post that it would be a well worth dish to have.
Instead of regular white or wholemeal bread, I couldn’t resist treating myself to a loaf of freshly baked raisin bread from the bakery. Doesn’t it look gorgeous! I assure you it smells heavenly. I’ll take this as a substitute for hot cross buns.
I’m a sucker for bread. Not a big rice or potato eater; give me fresh bread anytime! This bunny raisin bread was just too cute to give it a miss too.
As Andrea mentioned in her post, make sure you oil the foil before baking or risk losing your bread!
2 slices of raisin bread (or whatever bread you like)
Shredded cheese to spread on 2 slices of bread (I used mozzarella)
2 sticks of asparagus
Some olive oil to spread on foil
Mixed herbs and pepper (seasoning)
1. Preheat oven at 200 degrees Celsius.
2. Spread olive oil on foil and place slices of bread on it.
3. Cover the slices with shredded cheese.
4. Crack eggs on bread (balancing act for me!)
5. Remove the bottom part of asparagus (approximately 2cm), cut into half and balance on eggs.
6. Season with mixed herbs and pepper. (I don’t use salt in my cooking)
7. Bake at 200 degrees Celsius for 15-20 minutes.
I baked mine for 20 mins as I wanted my eggs cooked through. The beauty of pregnancy!!! Seriously, I cannot wait to dig into a proper sunny-side up! So if you like your eggs runny, try baking for a shorter time.
This is such an amazing idea for Easter brunch or any other meal. It’s easy, quick, fuss free and tastes great.
Thank you Andrea for sharing your wonderful recipe with your readers!