Asparagus And Fried Eggs On Garlic Toast

Asparagus and Fried Eggs on Garlic Toast is a simple and delicious dish that combines the freshness of asparagus, the richness of fried eggs, and the aroma of garlic toast.

First, lightly toast four 1/2-inch-thick slices of sourdough bread. Rub one side of each slice with a halved clove of garlic and brush them lightly with olive oil. Place one slice on each of four plates. Next, prepare the asparagus by trimming off the tough, woody stems. In a 12-inch nonstick skillet, combine the asparagus with 1/2 cup of water, some olive oil, and a pinch of salt. Cover the skillet and bring it to a boil over medium-high heat. Cook the asparagus until it becomes tender, which usually takes about 5 minutes. While the asparagus is cooking, crack four large eggs into a shallow bowl. Once the asparagus is ready, pat it dry and divide it evenly among the slices of garlic toast. If the skillet is wet, wipe it clean with paper towels, then slide the eggs into the hot skillet. Sprinkle each egg with a pinch of salt and pepper, cover the skillet, and cook over low heat until the egg whites are firm but the yolks are still runny, which should take about 2 minutes. To assemble the dish, place a fried egg on top of each piece of toast with asparagus. Garnish the dish with shaved pecorino romano cheese, adding a flavorful and salty element. Serve the Asparagus and Fried Eggs on Garlic Toast while it’s still warm, allowing the combination of flavors and textures to create a delightful eating experience.

This dish is perfect for breakfast or brunch, providing a satisfying and nutritious meal that celebrates the flavors of fresh asparagus and perfectly cooked fried eggs.

SERVES: 4

INGREDIENTS:

• 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

INSTRUCTIONS:

1. 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.
2. 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.
3. 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.
4. Top each toast with an egg. Garnish with the shaved pecorino and serve.

NUTRITIONAL INFORMATION:

PER SERVING

• 420 calories | 22G Protein | 59G Carb | 11G Total Fat | 4G Sat Fat |
  4G Mono Fat | 2G Poly Fat | 195MG Chol | 780MG Sodium | 4G Fiber

NOTE:

• The softly cooked egg yolks in this dish, which works well for a light dinner, become a delicious sauce for the toast and asparagus.