Asparagus, Avocado and Poached Egg on Toasted Pita

Oh mercy!  This was a party in our mouths.  It was so fresh and light and the perfect dinner for a warmer evening.  When we got done, my husband and I looked at each other and said wow!  It was divine.  And I have a confession.  It was one of my first Pinterest recipes I tried.  Oh I have pinned quite a few recipes on my Pinterest account and they all look just delightful, but if I'm going to go through all the effort and ingredients I want to trust my source that it is going to be good.  Thankfully with lots of fresh ingredients and a few alterations it did not disappoint.  I hope you enjoy this as much as we did.

Asparagus, Avocado and Poached Egg on Toasted Whole Wheat Pita

4 whole wheat pita

8 eggs

2 large ripe avocados

2 medium heirloom tomatoes

14 oz (a large bunch) green asparagus

3-4 oz goat cheese

2 teaspoons Dijon mustard (Edmond Fallot is my favorite)

juice and zest from 1/2 of a lemon

1 Tablespoon red wine vinegar

fresh sprigs of thyme

freshly ground salt and pepper

Heat oven to 475*.  Fill a two quart pot a little more than halfway full with water.  Add a splash of vinegar and a pinch of salt.  Bring to a slow simmer. Meanwhile, wash asparagus and cut woody bottoms off (about 1 1/2 inches).  Place on a rimmed baking sheet.  Toss asparagus with olive oil and salt & pepper.  Roast until asparagus is bright green and fork tender, about 10-15 minutes.  Set aside.  

Start to poach the eggs.  In a very small bowl, crack one egg into it, careful not to break the yolk.  In the slow simmering water (small bubbles, not rapid ones) gently pour the raw egg into the water.  With a spoon gather all the egg whites and fold it back onto the egg yolk as it cooks.  Gently simmer for 3 minutes until the egg white is firm, but the egg yolk is soft.  You want the egg yolk partially runny so it can coat all the wonderful veggies on top of the pita.  Place the poached egg on a plate until ready to use and continue with the rest of the eggs.

Cut the tomatoes into a medium dice.  Place in a bowl.  Cut open the avocado and scoop out flesh into another bowl.  Add the lemon juice, zest, red wine vinegar, and Dijon mustard.  Mash until it is the consistency you like.  Toast the pita in the oven or toaster oven until it is crispy (but not crunchy).  Immediately after toasting pita start to assemble toasts.  

On top of toasted pita scoop 1/4 of the avocado mixture and spread around.  Place 1/4 of the roasted asparagus on top of the avocado spread.  Sprinkle 1/4 of the diced tomatoes on top of the asparagus. Crumble the goat cheese on top of the tomatoes.  Carefully place 2 of the poached eggs on top of the tomatoes.  I like to break my eggs open so it can coat the vegetables.  Sprinkle with salt & pepper and thyme sprigs.  Serve immediately.

Serves 4

*This fabulous recipe was adapted from the blog A Tasty Love Story.