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.
CONTINUE READING