Sunday Brunch: Steak, Eggs, And Sunny Side-Up Asparagus Recipe

1. 1

   Steam the asparagus. If you don't have a favorite method, try Sally Schneider's: Put the asparagus in a lidded skillet with 1/3 cup of water and a sprinkle of salt. Cover, turn the heat to high, and steam 5-8 minutes, until the asparagus is tender and there is only about a spoonful of water left in the skillet. Peek in and move the asparagus around every once in a while. If the water is evaporating too quickly, add a bit more and adjust the heat. If there is a lot of water left at the end, pour off all but a tablespoon. When the asparagus is tender, remove the skillet from the heat, remove the lid, and toss the asparagus with 1 teaspoon butter.

2. 2

   Fry the eggs in the remaining butter (I fried mine in the buttery skillet I had used to fry my steaks), about 3 minutes at medium-low heat. You want the whites set, but the yolk should be runny so it can meld with the cheese in a nice, saucy way.

3. 3

   Divide the asparagus among 2 or 3 plates. Top each bunch with a bit of cheese, a fried egg, and a bit more cheese. Serve immediately.

* Per serving · 4 servings · Values may vary.

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