Goat Cheese Tartines with Hard-Boiled Egg Vinaigrette
Rapid Egg Cooker
$19.99
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Ingredients
1 pound asparagus
2 teaspoons olive oil
Salt and pepper
4 baguette slices or preferred bread, toasted
4 ounces goat cheese, softened
1 cup microgreens or arugula
Hard Boiled Egg Vinaigrette:
3 tablespoons white wine vinegar
1 tablespoon Dijon mustard
½ teaspoon salt
½ teaspoon freshly cracked black pepper
½ cup extra virgin olive oil
2 tablespoons chopped fresh parsley
2-3 hard boiled eggs, chopped
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Instructions
Preheat oven to 425ºF.
Place asparagus on a baking sheet and drizzle with olive oil. Sprinkle with salt and pepper. Roast for 10-15 minutes or until slightly crisp.
While asparagus cooks, prepare the vinaigrette by whisking together vinegar, mustard, salt, and pepper in a mixing bowl until combined. Gradually add in olive oil while whisking until the dressing emulsifies. Then, stir in chopped parsley and eggs.
Build the tartines by spreading softened goat cheese on toast. Top with greens. Place asparagus spears on top.
Spoon vinaigrette over tartines.
Serve as an appetizer or as a part of a big brunch spread!
