| Cuisine: American | Type: Breakfast | Serves: 4 |
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Source:
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Fine Cooking |
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Attributes:
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Comments:
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The softly cooked egg yolks in this dish become a delicious sauce for the toast and asparagus. Serve for lunch or brunch alongside crispy bacon or sausages. |
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Serving Suggestions:
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Ingredients:
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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 |
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Instructions:
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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. |
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Related recipes:
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None |
2012-04-01