A delicious and easy recipe from Fine Cooking.
The softly cooked egg yolks in this dish, which works well for breakfast, brunch, or a light dinner, become a delicious sauce for the toast and asparagus. Serves 4
- 4-1/2-inch-thick slices good quality bread
- 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 or Parmesan, shaved into large shards with a vegetable peeler
- 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.
- 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.
- 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.
- Top each toast with an egg. Garnish with the shaved Pecorino or Parm, and serve.