Asparagus and Fried Eggs on Garlic Toast

Name: Asparagus and Fried Eggs on Garlic Toast
Ingredients: 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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www.finecooking.com

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Servings: 4

Cost: $12.78 /serving

Author : Allison Ehri Kreitler

Asparagus and Fried Eggs on Garlic Toast

Ingredients

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4-1/2-inch-thick slices sourdough bread (from a round loaf)1 large clove garlic, halved1 Tbs. extra-virgin olive oil, more for brushing the toast1 lb. asparagus, trimmed of tough, woody stemsKosher salt4 large eggsFreshly ground black pepper1 oz. Pecorino Romano, shaved into large shards with a vegetable peeler

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Instructions

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Step 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.

Step 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.

Step 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.

Step 4

Top each toast with an egg. Garnish with the shaved Pecorino, and serve.