Pan Roasted Asparagus with Fried Eggs

asparagusegg

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.

asparagus

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.

egggggggg

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.

ingredients

Zest some lemon. Trim asparagus.

zest

Brown the bread crumbs & anchovy in some oil.

toasting

Add garlic & cook for a minute. Add lemon zest.

add zest

Set the bread crumbs aside.

anchovy bread crumbs

Cook up that asparagus. Then fry two eggs.

asparagus in a pan


Put down a layer of asparagus, top with bread crumbs and then top with your egg.

pan roasted asparagus

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)

Serves 2

  • 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.

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13 Comments

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  • Caroline
    May 20, 2011

    I love your blog! I love coming here and looking at all your amazing homemade meals! I was wondering if you could recommend a good homemade italian dressing? Something I could toss with some tomatoes, cucumbers, and red onions. Cheers!

  • May 20, 2011

    I love your blog and this recipe looks amazing! Thank you! It is exactly the sort of thing I was craving this morning… off to go to make some breakfast!

  • May 20, 2011

    Mmmm eggs and asparagus are my favourite breakfast. You’ve made me want it this morning in fact, but I’ve got no asparagus! Doh!

    • May 21, 2011

      There’s always tomorrow….

  • May 21, 2011

    This sounds so lovely! Great idea.

  • May 21, 2011

    my husband and i worked at an inn/restaurant a couple of years ago and he made something really similar to this for the early summer menu! and it was SO goooood. instead of bringing in the carbs with bread crumbs they used fresh pasta to make a single large free form raviolo. they put asparagus and some parm in the raviolo and then held it closed with a fried egg on top that was finished with just a bit more parm. typing it out makes it sound like nothing special but man it was delish!

    i want it NOW.

    • May 21, 2011

      On the contrary! That sounds pretty dang delicious to me!!!!

  • May 22, 2011

    Yummy! Love runny eggs :)

  • May 22, 2011

    simple, yet goddamn delicious!

  • May 25, 2011

    I think you are responsible for getting me into fried eggs this year by posting things like this! I love asparagus, and those bread crumbs sound fantastic! The first time I heard that anchovies were in Caesar dressing, I was totally grossed out, but then got over it. Yay, little fishies!

  • May 27, 2011

    For those who don’t ordinarily use anchovies in cooking, there’s a vast range in quality. Top-notch anchovies are simply sublime, so good I often sneak a couple directly from the jar into my mouth while I’m cooking with them. But other anchovies (and, especially, anchovy paste) can be downright repulsive. For instance, the little tins of Roland anchovies are essentially inedible. The availability of good anchovies probably depends a lot on where you live, and I’m fortunate in this regard to live in NYC. The best anchovies I’ve found are from L’Escala, Spain. See the website I’ve linked. Ortiz brand are also supposed to be good. (Some people swear that anchovies packed in salt rather than olive oil are the best. That’s an old myth that won’t seem to die.)

  • May 27, 2011

    Clarification: click on my name for the anchovy website. L’Escala is in Catalunia, and the Catalan word for anchovy is anxova.

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