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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 (g): fat g 11; Fat Calories (kcal): 100; Saturated Fat (g): sat fat g 4; Protein (g): protein g 22; Monounsaturated Fat (g): 4; Carbohydrates (g): carbs g 59; Polyunsaturated Fat (g): 2; Sodium (mg): sodium mg 780; Cholesterol (mg): cholesterol mg 195; Fiber (g): fiber g 4;

Photo: Scott Phillips

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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