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Asparagus and Fried Eggs on Garlic Toast

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Serves 4

  • by from Fine Cooking
    Issue 116

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.

  • 4-1/2-inch-thick slices sourdough bread (from a round loaf)
  • 1 large clove garlic, halved
  • 1 Tbs. extra-virgin olive oil, more for brushing the toast
  • 1 lb. asparagus, trimmed of tough, woody stems
  • Kosher salt
  • 4 large eggs
  • Freshly ground black pepper
  • 1 oz. Pecorino Romano, shaved into large shards with a vegetable peeler

Lightly toast the bread. Rub one side of each slice with the garlic and brush lightly with olive oil. Put 1 slice on each of 4 plates.

Put the asparagus in a 12-inch nonstick skillet with 1/2 cup water, the olive oil, and 1/2 tsp. salt. Cover, bring to a boil over medium-high heat, and cook until tender, about 5 minutes.

Meanwhile, crack the eggs into a shallow bowl. When the asparagus is ready, pat dry and divide it among the pieces of toast. Wipe out the skillet with paper towels if wet; then slide the eggs into the hot skillet, sprinkle each with a pinch of salt and pepper, cover, and cook over low heat until the whites are firm but the yolks are still runny, about 2 minutes.

Top each toast with an egg. Garnish with the shaved Pecorino, and serve.

Serving Suggestions

Serve alongside slices of Candied Bacon or punchy Fireman’s Sausage.

nutrition information (per serving):
Calories (kcal): 420, Fat (kcal): 11, Fat Calories (g): 100, Saturated Fat (g): 4, Protein (g): 22, Monounsaturated Fat (g): 4, Carbohydrates (mg): 59, Polyunsaturated Fat (mg): 2, Sodium (g): 780, Cholesterol (g): 195, Fiber (g): 4,

Photo: Scott Phillips

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.

Easy and delicious. Make sure you use good quality sour dough bread. We substituted parmesan reggiano and think pecorino is the better cheese choice if you have it.

I love this recipe for a quick light dinner when I don't want to make a mess or spend too much time in the kitchen. I actually bake the asparagus at 375 for 12 or 13 minutes in the oven that way I spend less time over the stove.

I love this recipe for a quick light dinner when I don't want to make a mess or spend too much time in the kitchen. I actually bake the asparagus at 375 for 12 or 13 minutes in the oven that way I spend less time over the stove.

This was delicious and looked very attractive. Would make it any time.

I'm pretty sure I could eat this EVERY DAY. Seriously.

The prep was fast, the garlic-rubbed toast was a delicious ingredient and cleanup was a snap. Thanks Fine Cooking.

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