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Asparagus and Fried Eggs on Garlic Toast

Scott Phillips

Servings: 4

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

Nutritional Information

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


  • 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.


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Reviews (8 reviews)

  • DJ | 06/11/2017

    this has become a favorite brunch or lunch or light supper recipe. have made it many times. the combination of flavors is luscious.

  • cindyhw | 05/27/2016

    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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