Scrambled Egg and Asparagus Canapes

Summary

Ingredients

• 120 g asparaus, reen
• olive oil
• Salt and pepper
• 4 slices ciabatta or baguette
• 4 large egg (s)
• 1 teaspoon milk
• 1 teaspoon butter
• 55 g cheese, rated, e.., Emmentaler or Gouda
• 2 slices bacon

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Instructions

1. Thin sticks of green asparagus are best and do not need to be peeled. Peel the lower third of thick sticks. Spread the asparagus on a baking sheet lined with baking paper and drizzle with olive oil. Season with salt and pepper and bake for 5 - 8 minutes at 180 ° C top and bottom heat.
2. Cut the bacon into small pieces and fry them in a pan without fat and place on kitchen paper to drain.
3. Whisk eggs with milk and season with a pinch of salt. Heat the butter in a pan and add the egg mixture over medium heat. As soon as the egg starts to set, push the egg mixture from the edge of the pan towards the center. From now on, stir again and again. When the scrambled eggs are almost ready, add the cheese and stir. Remove from the stove when the eggs are still tender.
4. Cut the asparagus cooked in the oven so that the length roughly corresponds to the length of the baguette slices. Toast the baguette slices and then brush with butter.
5. Spread the finished scrambled eggs on the baguette slices. Spread a few pieces of asparagus on the egg and top each with a few pieces of bacon.
6. Tastes warm and cold!