Sunny Side Up Eggs with Wild Asparagus and Trikalinos Bottarga
This farm fresh recipe incorporates our premium bottarga of grey mullet from Greece. It was introduced to the Rogers Collection by the Trikalinos in Greece. Enjoy!
INGREDIENTS (Serves 2)
- 2 green asparagus, cut in four
- 4 slices of bread
- 4 sprigs of chives, chopped
- 2 eggs
- 8 fine slices of Trikalinos Bottarga
- zest of half a lime
- freshly ground pepper
- 2 spoonfuls of Biolea Extra Virgin Olive Oil
- 1 spoonful of butter
Saute the bread slices in butter until they turn golden. Remove from the pan and lay on the dishes.
Saute the asparagus in one spoonful of olive oil and remove from the pan. Sprinkle with the lime zest and place them over the bread.
Pour the remaining olive oil in the pan and fry the eggs 6 minutes over medium heat until golden. Add the chives and remove the pan from the heat.
Serve each egg on top of the crispy round bread slice and accompany the bottarga slices and chives. Season with freshly ground pepper.