Here is a quick update today because I just had to share this Meatless Monday recipe from Cooking Light: Asparagus Salad with Poached Eggs and Tapenade Toasts.
Here is my picture (iPhone) next to the professional photo from Cooking Light, haha:
I made this LAST Monday when I cam home from my travels. It was so easy to make and ready in under 20 minutes. I substituted melba toasts from my pantry because, let’s face it, if I buy a loaf of french bread or a baguette, I’m going to eat the entire thing. I also added a few crumbles of my honey goat cheese, which I thought was a nice compliment to the salty tapenade. I will definitely make this again as I had all the ingredients, minus the asparagus and orange, on hand. It’s one dish Sean would not enjoy because he’s not a fan of poached eggs, so I can cook it during the week when he is not here. Enjoy and happy Monday!