Smørrebrød - poached egg, white asparages and pancetta

An open face sandwich from the danish culary tradition. Cheap,easy to make and healthy. This tasty italian version is with poached egg, white asparages and pancetta.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Spread the butter on the rye bread.

Step 2

Put the pickled white asparages in a strainer and wash them under fresh water.

Step 3

Warm up a griddle and once hot grill the asparages for 5 minutes, add a bit of salt. Once ready, remove the asparages from the heat and keep them warm.

Step 4

Heat a large pot with water, a tea spoon of salt and one of vinegar and once boiling, create a vortex with a wooden spoon or even better with a whisker. Crack the egg in a small bowl and then poor then poor it immediatly into the vortex. Cook for two minutes.

Step 5

While the pached egg is gettig ready, ease down the asparagen on you ryebread slice, place a pair of pancetta slices.

Step 6

Once the egg is ready ease it down with a skimmer on top of the other ingredients. If you feel like adding more salt you can but remember that the pancetta is already quite salty itself. The final touch is to add pepper and rosemary and then enjoy.