Asparagus With Bread Crumb Fried Eggs

1. 1

   Try to purchase pencil thin asparagus (or else use a vegetable peeler to thin your asparagus stalks).

2. 2

   Steam asparagus, over boiling water, just until tender, 2 to 3 minutes; drain, pat dry, and dress with about 1 tablespoon olive oil and a pinch of salt.

3. 3

   Meanwhile, season bread crumbs with salt and a few fresh thyme leaves and about 1 tablespoon of oil.

4. 4

   Transfer crumbs to a small skillet, over medium heat, and toast, stirring occasionally, about 2 to 3 minutes.

5. 5

   Divide the crumbs into 2 portions and pat down to form a bed for the eggs.

6. 6

   Crack the eggs over the bread crumbs, season with salt and pepper, cover tightly, and cook to desired doneness.

7. 7

   Arrange the asparagus on 2 plates, then drape and egg over each asparagus bundle.

8. 8

   Add vinegar to pan and let sizzle a moment, then drizzle over eggs.

* Per serving · 4 servings · Values may vary.

No additional tips available.