We’re brightening up these tasty egg and Morcilla toasts with a little fresh arugula and quick-seared asparagus. And with this foolproof method for poaching eggs, you can also steam the Ibérico Morcilla right along with them, creating even richer flavors for this hearty Thanksgiving appetizer.
Ingredients:
¼ link Dry-Cured Acorn-Fed Ibérico Pork Morcilla Black Sausage
2 eggs
6 green asparagus
Olive oil
2 slices whole grain bread
Arugula https://www.ibericoscovap.us/buy/6oz-morcilla-iberica/
Preparation:
- Cut the Dry-Cured Acorn-Fed Ibérico Pork Morcilla Black Sausage into slices.
- Place a sheet of plastic wrap inside a small bowl. Add a little olive oil and two slices of Dry-Cured Acorn-Fed Ibérico Pork Morcilla Black Sausage, and crack the egg inside.
- Close up the egg like a bag with kitchen twine, doing your best to remove any air in the bag. Repeat with the other egg.
- Heat a pot of boiling water and then lower the temperature down to a simmer. Place the eggs into the water and let cook for 4 minutes. Remove the eggs and set aside.
- Heat olive oil in a pan and cook asparagus until tender, quickly transferring them to an ice bath to prevent overcooking.
- Toast the bread and top each with arugula, asparagus, and an egg, along with the Dry-Cured Acorn-Fed Ibérico Pork Morcilla Black Sausage.
