Asparagus and Fried Eggs on Garlic Toast
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
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.
Serve alongside slices of Candied Bacon
or punchy Fireman’s Sausage
nutrition information (per serving):
photo: Scott Phillips
From Fine Cooking 116
, pp. 75
March 1, 2012