Asparagus & Zucchini Tartine with Poached Egg, Cheese, and Basil 法式蘿勒櫛瓜蘆筍烤麵包(tartine)與水波蛋

Have you ever tried the combination of asparagus and zucchini together? I was so delighted to see a lovely image on Karolane Rondeau's Instagram feed - "Œuf poché avec des asperges et zucchinis hachés sur un croûton. (Check out her beautiful feed on Instagram that has lots of wonderful breakfast/brunch ideas!) I would never have thought of enjoying them together chopped on a piece of bread, until I saw her photo, which looked really delectable and inspired me to make this recipe! It's sweet, mild, and you can easily pair it with just about anything - if not an egg, perhaps with your favourite cheese, or with a piece of prosciutto or smoked salmon. It'll all work, and would make a perfect Sunday brunch!



Asparagus & Zucchini Tartine with Poached Egg, Cheese, and Basil

1/2 C    chopped onions

1 1/4 C  zucchini, cut into 1/4" inch/0.6 cm small dice

1 C       asparagus, cut into 1/2" inch/1.3 cm long pieces

2 T       grapeseed oil

sea salt and black pepper

1 T       lemon

2 t and more extra virgin olive oil

4 pieces of bread, toasted

4          poached eggs

Your choice of cheese (optional) *I used Oka cheese
1/4 C     chopped basil

zest of 1 lemon

*T = tbsp, t= tsp, C = cup

1. In a skillet, heat the grapeseed oil over medium heat, then add the onions. Turn down the heat to medium-low, season the onions with a little bit of sea salt, and cook them slowly for about 8-10 minutes until they're soft and translucent.

2. Add the zucchini and asparagus to the skillet and season with a little more sea salt and some black pepper. Slightly cover the skillet and let it cook for 2-3 minutes until they're all tender, but not too soft.

3. Transfer the zucchini and asparagus mixture to a food processor when it's slightly cooled. Add about 2 tsp of extra virgin olive oil and 1 tbsp of lemon juice, then pulse and blend until it's finely chopped.

4. Toast the bread and rub a piece of garlic clove on each bread.

5. Add half of the basil to the asparagus and zucchini mixture, and spoon onto each toasted bread. Drizzle with more extra virgin olive oil, and top with poached egg, sliced cheese, the rest of the basil, a little sea salt and black pepper. Then finish with a little touch of lemon zest to give it a little zing.

                                                                                               - Yvonne

在看到 KarolaneRondeau 的 Instagram 照片之前,我不曾想過將煮熟並切碎的蘆筍與櫛瓜一起放在麵包上享用。吃起來稍微帶點甜味,味道不重,所以非常好搭配。如同她的照片,我在上面加了個水波蛋以及魁北克這裡的一種起司 - Oka,但是您可以任意搭配自己喜愛的起司、或火腿等等,很適合當假日的早午餐喔~


洋蔥…切小丁   1/2 杯

櫛瓜…切小塊   1 1/4 杯

蘆筍…切小段   1 杯

葡萄籽油        2 大匙

海鹽與黑胡椒   少許

檸檬汁           1 大匙

冷抽橄欖油      少許

烤過的麵包      4 片

水波蛋           4 個

蘿勒…切細      1/4 杯

自己喜歡的起司…切小片  *我使用的是一種叫OKA的中硬質起司(可省略)

檸檬皮削 取自1顆檸檬

1. 在一個已加熱的平底鍋中倒入葡萄籽油,加入洋蔥與一點海鹽以中小火炒約8-10分鐘或至軟。

2. 加入櫛瓜與蘆筍繼續炒一下,撒上更多的海鹽與黑胡椒,稍微蓋上鍋蓋繼續煮約2-3分鐘或至熟,放置一旁待涼。

3. 將稍涼的櫛瓜與蘆筍放入食物調理機內,倒入檸檬汁與2小匙的橄欖油,稍微打至碎狀即可。

4. 將一粒蒜頭塗抹在烤好還微熱的麵包上以增加蒜香味。

5. 將2大匙的蘿勒加入打碎的櫛瓜與蘆筍,並分別放在每塊麵包上,倒上一點橄欖油,分別放上水波蛋、起司片,撒上剩下的蘿勒、一點海鹽、黑胡椒與檸檬皮削即可食用。

                                                                                               - Yvonne

Since the asparagus and zucchini topping is mild, you can easily top it off in many different ways. Here, I added some prosciutto, chèvre, and basil, for a nice change.



  1. 麵包是poppy seed嗎? 看起來好好吃 (流口水)

    1. 是poppy seed!是在ㄧ間我個人非常喜歡的麵包店買的,真的很好吃(^ ^)


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