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.
Settled at the foothills of the Rocky Mountains, Santa Fe, New Mexico is home to a culinary scene of mixed influences and Southwestern flavors and ingredients. In this episode of…View all Moveable Feast recipes and video extras
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