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.
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