1 bunch Asparagus
4 large Eggs
2 Tbsp a Medium-bodied SOOC Varietal Extra Virgin Olive Oil
2 Tbsp SOOC Neapolitan Herb Balsamic Vinegar
4 slices farm Bread from your local Bakery, to taste
SOOC Hawaiian Red Sea Salt, to taste
Fresh ground black Pepper
SOOC Varietal Extra Virgin Olive Oil to drizzle over toast
2 medium Tomatoes, cut ½ inch thick
8 slices fresh Mozzarella
1 clove Garlic, minced
Pre-heat oven to 400°F. Wash asparagus and cut ends off. Toss asparagus in Medium Extra Virgin Olive Oil (Cobrancosa EVOO), SOOC Neapolitan Herb Balsamic, minced garlic, SOOC Hawaiian Red Sea Salt, and fresh ground pepper. Place on baking sheet and bake 25–30 min until tender and crispy.
While asparagus is roasting, on another baking sheet, place 4 slices of bread and drizzle Extra Virgin Olive Oil on both sides. Place into oven about 10 mins before asparagus is finished roasting, flip slices of bread, top with sliced tomatoes and fresh mozzarella. Let toast 5 more mins or until mozzarella melted.
While mozzarella is melting, poach or fry 4 eggs to over easy (outside cooked, yolk still runny). Top with SOOC Sicilian Sea Salt and fresh ground black pepper. Remove caprese toast and asparagus from oven.
Top caprese toast with roasted asparagus and fried egg. Drizzle SOOC Neapolitan Herb Balsamic, Enjoy!