1. Preheat oven to 450°. Place bread on rimmed baking pan; spray with cooking spray and bake 8 minutes or until golden brown.
2. Heat large covered saucepot of water to a boil over high heat. Add eggs and asparagus; reduce heat to medium-low. Cook eggs 6 minutes and asparagus 1 minute; transfer asparagus to large bowl and eggs to medium bowl of cool water.
3. Add 2 tablespoons oil and za’atar to asparagus; toss. In separate medium bowl, toss radishes, basil dill, and ½ teaspoon each salt and pepper. Peel eggs; cut lengthwise in half.
4. Top toast with asparagus mixture and cheese; drizzle with lemon juice and remaining 1 tablespoon oil. Broil tartines 3 minutes or until cheese is lightly browned; top with eggs, and garnish with dill and pepper, if desired.
- 18 g Fat
- 4 g Saturated
- 192 mg Cholesterol
- 502 mg Sodium
- 20 g Carbohydrate
- 2 g Fiber
- 3 g Sugars
- 13 g Protein
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Nutritional Information
- 18 g Fat
- 4 g Saturated
- 192 mg Cholesterol
- 502 mg Sodium
- 20 g Carbohydrate
- 2 g Fiber
- 3 g Sugars
- 13 g Protein
Directions
1. Preheat oven to 450°. Place bread on rimmed baking pan; spray with cooking spray and bake 8 minutes or until golden brown.
2. Heat large covered saucepot of water to a boil over high heat. Add eggs and asparagus; reduce heat to medium-low. Cook eggs 6 minutes and asparagus 1 minute; transfer asparagus to large bowl and eggs to medium bowl of cool water.
3. Add 2 tablespoons oil and za’atar to asparagus; toss. In separate medium bowl, toss radishes, basil dill, and ½ teaspoon each salt and pepper. Peel eggs; cut lengthwise in half.
4. Top toast with asparagus mixture and cheese; drizzle with lemon juice and remaining 1 tablespoon oil. Broil tartines 3 minutes or until cheese is lightly browned; top with eggs, and garnish with dill and pepper, if desired.