Do you balance your checkbook? I don’t, but I do check my bank statement online at least three times a day. I also have a checkbook that I keep track of in my head of what I’ve eaten. This week I’ve made a few too many carb deposits. It’s a simple/routine transaction. It’s like going up to a drive-thru ATM. It’s fast… in & out. To balance my carb indulgences this week, I made myself an asparagus based breakfast. There’s a small, yet noteworthy appearance of carbs in this dish and we’ll get to that soon. But LOOK! I didn’t pair this fried egg with two pieces of sourdough toast like I normally would. Instead, you’ll find a large section of green on my plate! I find that eating something green for breakfast makes me feel like I’m a rock star. Think Bon Jovi at a yoga retreat.
Anchovy bread crumbs. Let’s discuss. It’s one of those things that make you go hmmmm. If you’re Italian, you might already know that the secret ingredient to most Italian dishes is ANCHOVY. Yes. Anchovy. It’s not something that hits you in the face; it’s subtle. It adds a salty component to a dish and adds some depth. It’s what makes my Grandma’s stuffed peppers amazing. But it’s a secret. Don’t tell her I told you that.
Here’s an analogy for you. These anchovy breadcrumbs are like diamond earrings. They have the power to elevate an outfit and in this case, breakfast! When the runny egg oozes all over the asparagus you’ll love the flavor packed crunch of the bread crumbs. Promise.
And we’re off!
Get your ingredients together.
Zest some lemon. Trim asparagus.
Brown the bread crumbs & anchovy in some oil.
Add garlic & cook for a minute. Add lemon zest.
Set the bread crumbs aside.
Cook up that asparagus. Then fry two eggs.
Bon Jovi at a yoga retreat. Think about it.
Pan Roasted Asparagus with Fried Eggs
(recipe from In the Kitchen with A Good Appetite by Melissa Clark)
- 3 tablespoons extra virgin olive oil
- 3 tablespoons, unseasoned homemade bread crumbs
- 1 anchovy fillet, minced
- 1 small garlic clove, minced
- kosher salt to taste
- 1/4 teaspoon freshly grated lemon zest
- 1 bunch asparagus, trimmed (about 1 lb.)
- pinch freshly ground black pepper
- 2 large eggs
Heat a tablespoon of olive oil in a large skillet over medium high heat. Add the bread crumbs and anchovy and cook until the breadcrumbs are browned and toasted. Stir occasionally; it should take 2 minutes. Stir in the garlic and cook until fragrant. Add the lemon zest and put the mixture in a small bowl.
Wipe out the skillet and add another tablespoon of olive oil to the pan. Return to heat and add in the asparagus with a pinch of salt & pepper. Cover the pan and cook, stirring occasionally for 5-6 minutes or until asparagus is nice and tender. Transfer the asparagus to a serving plate and sprinkle with the bread crumb mixture.
Add the remaining tablespoon of oil to the pan and over medium heat, crack in the eggs and fry until just set but still runny, 2 to 3 minutes. Slide the eggs on top of the asparagus and serve.