Mary Miso - Recipes for every day - Cookbooks
150g goat cheese
50g cream cheese
salt and pepper
500g green asparagus, cut off the wooden ends
1 baguette or wholemeal toast
4 eggs
4 radishes, quartered
lettuce for decoration
salt and pepper
3 table spoons olive oil
Mix goat cheese and cream cheese. Season with salt and pepper.
Roast the green asparagus in olive oil until soft. Season with salt and pepper.
Cut the baguette in slices and toast. Spread the cheese mix on the baguette. Arrange the green asparagus on the baguette slices.
Cover four cups with cling film (not too firmly) so it sags in the middle. Brush with olive oil. Crack the eggs and glide them onto the cling film. Fold up the ends and twist the film shut. Put the package into simmering water and cook 6 minutes. Take the eggs out of the water and lift off the cling film with a spoon, gently place onto the crostini.
Garnish with radishes and lettuce.
