French Toast with Asparagus, Egg & Orange Beurre Blanc

Today we tried this French Toast with asparagus, egg & orange beurre blanc recipe for lunch. Actually you can make this for breakfast, lunch or dinner. It's easy, we got this recipe from Martha Stewart's magazine.

They have it online too, from Martha Stewart's website. Check the recipe here. Or let me just copy paste it for you :)

For the asparagus : 

• 1 pound asparagus, cut diagonally into 1-inch pieces
• 2 teaspoons extra-virgin olive oil
• Coarse salt and freshly ground pepper

 For the French Toast :

• 4 large eggs
• 1 cup heavy cream
• 1 teaspoon finely grated orange zest
• 1/2 teaspoon coarse salt
• 1/2 teaspoon freshly ground pepper
• 4 one-inch-thick brioche slices (we used brown bread)
• 1 1/2 ounces (3 tablespoons) unsalted butter 

 

For the Orange Beurre Blanc :

• 1 1/2 cups dry white wine
• 1/2 cup plus 2 tablespoons fresh orange juice (from 2 oranges)
• 2 small shallots, thinly sliced
• 1/2 cup heavy cream
• 6 ounces (1 1/2 sticks) unsalted butter, cut into small pieces
• 1 teaspoon finely grated orange zest
• Coarse salt and freshly ground pepper

Directions :

1. Make the orange beurre blanc: Bring wine, 1/2 cup orange juice, and the shallots to a boil in a large skillet. Cook, stirring occasionally, until reduced to 3 tablespoons, about 10 minutes. Whisk in cream, and cook until reduced by three-quarters, about 2 minutes. Reduce heat to low. Add butter, 1 piece at a time, whisking after each addition. Strain into a heatproof bowl, and add remaining 2 tablespoons orange juice and the zest. Season with salt and pepper. Thin with water if too thick. Cover to keep warm.
   
2. Make the asparagus: Preheat oven to 475 degrees. Toss asparagus and oil on a rimmed baking sheet. Season with salt and pepper. Roast until golden, about 8 minutes.
   
3. Make the French toast: Whisk together eggs, cream, zest, salt, and pepper in a large bowl. Pour mixture into a 9-by-13-inch baking dish, add brioche, and soak, 2 minutes per side. Melt butter in a large skillet over medium-high heat until sizzling. Add brioche, and cook on 1 side until golden brown, about 4 minutes. Flip, and cook until golden brown, about 2 minutes more. Top each slice with asparagus, and drizzle with orange beurre blanc. Serve with remaining beurre blanc.
   
   
   
   
   
   
   
    I tried to add some poached egg too :p
   Sprinkle some parmigano chesse...and Voila! :)
   
   
   
   
   
   Enjoy! Try, it's easy :)