Baked Eggs with Ravida Extra Virgin Olive Oil


  • 1 Free range egg
  • About 10 wild asparagus shoots
  • 2 tbs extra virgin olive oil
  • 1 pinch sea salt
  • 2 slices fresh bread

Wash and break off hard stems from the asparagus. Chop the softer stems and boil in hot salted water for about 5 minutes or until soft. Drain and set aside.

Warm 1 tbs of the oil in a small stainless steel skillet, for no longer than 5 seconds. Break in the egg, sunny side up, and top with the asparagus and a pinch of sea salt. Cook over very gentle heat by pouring warm oil over the egg with a spoon until set, about five minutes.

Remove from heat if the oil heats up or begins to sizzle.

Top with more, fresh extra virgin olive oil and serve warm with slices of fresh bread.

In summer, you may want to add a leaf of fresh basil instead of the asparagus.

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