Cooking Instructions
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Step 1
Preheat oven to 375 degrees F (190 degrees C).
Step 2
Place the
Baguettes (4 slices)
on a baking sheet in a single layer.
Step 3
Brush both sides liberally with
Olive Oil (2 Tbsp)
.
Step 4
Bake in the oven for about 5 to 10 minutes or until golden brown and crispy on both sides. Remove from the oven and allow to cool.
Step 5
Place the
Asparagus (6 1/2 cups)
on a baking sheet, drizzle with
Olive Oil (1 Tbsp)
, season with
Salt (1/2 tsp)
and
Ground Black Pepper (1/2 tsp)
. Toss to combine and evenly coat.
Step 6
Roast for about 10 to 15 minutes, giving them a gentle toss about halfway through, or until tender and somewhat crisp. Remove from the oven and allow to cool.
Step 7
In a medium bowl, combine the
Ricotta Cheese (2 cups)
,
Lemons (1 Tbsp)
,
Lemons (1 Tbsp)
,
Garlic (2 cloves)
,
Salt (1/2 tsp)
, and
Ground Black Pepper (1/2 tsp)
. Stir until smooth. Set off to the side.
Step 8
Bring a large skillet or pot to a simmer. Add the remaining
Salt (1 tsp)
and
Distilled White Vinegar (1/2 Tbsp)
. Bring back to a simmer.
Step 9
Crack the
Large Eggs (4)
into individual cups or ramekins.
Step 10
Stir the water rapidly, creating a whirlpool, and carefully drop in the eggs, one at a time. Turn off the heat and cover the pot or skillet.
Step 11
Allow the eggs to cook for about 3 minutes covered. Carefully remove each with a slotted spoon.
Step 12
To assemble the sandwiches, spread some ricotta on each slice of toasted bread.
Step 13
Top each half with 2 slices of
Prosciutto (8 slices)
and with a few spears of the roasted asparagus.
Step 14
Sprinkle with
Walnuts (1/2 cup)
. Top with a poached egg on each sandwich half. Drizzle with extra-virgin olive oil and season lightly with salt and freshly cracked black pepper.
Step 15
Serve warm or at room temperature. Enjoy!
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