We’re so excited to share this simple brunch recipe from Katelyn Hardwick with you all today! A quick and easy recipe like this would be perfect for a bridal brunch or keep this little gem of a recipe in your pocket for your first days at home after the honeymoon! Serve these gorgeous crostini on beautiful Vietri platters from your Zola Registry – the all-in-one, completely customizable registry that we can’t get enough of – to elevate your meal to the next level. And remember, Once Wed readers get $25 toward their registry when you sign up today!

Simple Asparagus and Poached Egg Crostini

-1 small bunch of asparagus (ends chopped off)

-4 eggs

-2 tsp white vinegar

-1 baguette or rustic loaf of bread (sliced on the angle and toasted)

-Pea shoot micro greens (or any other sprouts or micros that you prefer)

-Olive oil

-Salt & pepper to garnish

Avocado Spread:

-2 ripe avocados

-1 lemon, juiced

-2 small cloves of garlic, minced

-Salt & pepper

Directions:

1. Fill a large bowl with cold water and ice, set aside.  Fill a medium sized saucepan halfway with water, bring to a boil.  Add the asparagus and let cook for 45 seconds to 1 minute depending on thickness of asparagus. Drain. Place asparagus in ice bath and let them sit for 5 minutes. Drain.

2. Cutting at an angle slice the loaf of bread into 1 inch slices.  Spread slices with olive oil and toast in pan until golden brown.

3. Chop and smash the avocados in a bowl. Add the lemon juice, minced lemon juice and salt and pepper.  Combine well.

4. Spread avocado smear onto toasts.

5. Fill a large saucepan with water.  Add 2 tsp. white vinegar and bring to a simmer over medium heat.  Meanwhile, crack 1 egg into a small ramekin.  Quickly stir the water in one direction until spinning.  Carefully drop the cracked egg into the center.  Cook for 3-5 minutes.  Remove the egg with a slotted spoon and place on top of a crostini.  Repeat for each additional crostini.  Garnish with drizzled olive oil, micro greens and salt & pepper to taste.

Creative and Art Direction: Emily Newman for Once Wed | Photography: Meghan Kay Sadler | Styling: Ginny Branch and Ginny Au| Food Styling and Recuoe: Katelyn Hardwick | Products: Zola

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