The softly cooked egg yolks in this dish, which works well for breakfast, brunch, or a light dinner, become a delicious sauce for the toast and asparagus.
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this has become a favorite brunch or lunch or light supper recipe. have made it many times. the combination of flavors is luscious.
I made this for the first time last night and immediately added it to my favorites. Extremely easy and fast. I was lucky enough to be able to make it with fresh local asparagus, local free range eggs and wonderful local artisan sourdough. Substituted Parmesan Reggiano with no problem.
Pete welcomes us to Virginia on this episode of Moveable Feast, where we meet skilled oystermen Ryan & Travis Croxton, as well as chef Dylan Fultineer. Dylan brings Pete to…View all Moveable Feast recipes and video extras
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