Morel and Asparagus Sandwiches with Poached Egg

Morel and Asparagus Sandwiches with Poached Egg
13 Ingredients
  • 1 cup best-quality whole-milk ricotta cheese
  • Coarse salt and freshly ground pepper
  • 2 tablespoons unsalted butter
  • 1 tablespoon extra-virgin olive oil
  • 10 ounces asparagus, trimmed
  • 4 ounces small morel mushrooms (halved or quartered if large)
  • 1/2 cup homemade or low-sodium store-bought chicken stock
  • 3 tablespoons heavy cream
  • 4 teaspoons finely chopped fresh flat-leaf parsley
  • 4 teaspoons finely chopped fresh chervil
  • 1 teaspoon fresh lemon juice
  • 4 very fresh large eggs
  • 4 slices (1/2 inch thick) rustic bread, lightly toasted
Nutrition
418
21% daily value
4 servings
                                       
                                           
     

Fat

43% 28

Saturated

70% 14

Trans

- 0

Monounsaturated

- 10

Polyunsaturated

- 3

Carbs

8% 23

Carbs (net)

- 19

Fiber

15% 4

Sugars

- 4

Sugars, added

- 0

Protein

41% 21

Cholesterol

88% 263

Sodium

29% 698

Calcium

24% 244

Magnesium

12% 47

Potassium

15% 519

Iron

42% 7

Zinc

19% 3

Phosphorus

51% 359

Vitamin A

33% 293

Vitamin C

13% 8

Thiamin (B1)

19% 0

Riboflavin (B2)

38% 1

Niacin (B3)

18% 4

Vitamin B6

14% 0

Folate equivalent (total)

27% 107

Folate (food)

- 97

Folic acid

- 6

Vitamin B12

12% 1

Vitamin D

1% 3

Vitamin E

11% 2

Vitamin K

96% 77
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