- 2 slices of rye bread (70 g)
- 2 tablespoons of Almette natural light cream cheese (50 g)
- 6 green asparagus spears (120 g)
- 1 egg (60 g)
- 1 handful of arugula (20 g)
- 5 cherry tomatoes (80 g)
- 1 teaspoon olive oil (5 g)
- a pinch of salt
- a pinch of pepper
- chili flakes or freshly ground pepper, for serving
Wash the asparagus, snap off the woody ends, and cut them into smaller pieces. Heat a skillet, add olive oil, and sauté the asparagus for about 5–6 minutes, until they’re slightly crisp and golden brown. Season with salt and pepper. Wash the arugula and cherry tomatoes. Cut the cherry tomatoes in half. Fry the egg sunny-side up in a small amount of oil so that the yolk remains runny. Warm or lightly toast the slices of rye bread. Spread the bread with Almette natural light cream cheese. Top with arugula, the sautéed asparagus, and the cherry tomatoes. Add the fried egg and season the whole dish with freshly ground pepper or chili flakes.
Enjoy your meal!
