Asparagus Parmesan Sunny Side Eggs

1. 1

   Heat a skillet on hi heat

2. 2

   When hot add some of the olive oil and the diced potato.

3. 3

   When golden brown take it out and put in a bowl.

4. 4

   Reheat the skillet, add a little olive oil and the onions.

5. 5

   When golden brown remove from the skillet and add to the bowl.

6. 6

   Reheat the skillet, add some olive oil and add the asparagus.

7. 7

   Cook shortly (its important to keep the shiny green color) and add the potato onion.

8. 8

   Add the white wine and allow the alcohol to evaporate.

9. 9

   Season with salt and pepper and stir

10. 10

    Break the eggs into a cup or a bowl (make sure there's no blood in it) and add on top of the vegetables.

11. 11

    Add a tablespoon of wine and close the lid.

12. 12

    Cook on low heat until the eggs turn white.

13. 13

    The eggs should be white and runny.

14. 14

    When ready drizzle some olive oil on the eggs and sprinkle the parmesan cheese on top.

15. 15

    If you wish to make this dish fancier you can either add some fried diced pancetta to the blend or prosciutto or a teaspoon of Balooga caviar or just drizzle a few drops of truffle oil on the eggs before serving.

16. 16

    Enjoy

* Per serving · 4 servings · Values may vary.