Recipe: Appetizing Asparagus Parmesan Sunny Side Eggs

Asparagus Parmesan Sunny Side Eggs. Remove from heat; season with pepper and cheese. Slide eggs over the asparagus and serve. So now when the asparagus starts popping up, I go for something super simple: olive oil, Parmesan, salt and pepper.

The pairing of steak and eggs always tempts me on brunch menus; even a wee little piece of red meat feels like a luxury when I haven't been awake for all that Since Sally Schneider and Suzanne Goin both recommend topping steamed asparagus with a fried egg and some Parmesan, I had to try it. How to Make Baked Eggs and Asparagus with Parmesan: (Scroll down for complete printable recipe including nutritional information.) Break each egg into a small bowl and let eggs come to room temperature while you preheat the oven and spray two gratin dishes with non-stick cooking spray or. Preparation Set oven rack in upper third of oven. You can have Asparagus Parmesan Sunny Side Eggs using 10 ingredients and 10 steps. Here is how you achieve it.

Ingredients of Asparagus Parmesan Sunny Side Eggs

1. It's 1 small of Potato finely diced.
2. It's 5 of Green thin Asparagus cut into 2-3 cm pieces.
3. Prepare 1 small of Onion or challotte finely chopped.
4. Prepare 1 cup of Shaved parmesan (use peeler).
5. Prepare 1 cup of Extra fine olive oil (preferably unfiltered).
6. It's 3 of Eggs.
7. Prepare 1 cup of White wine.
8. Prepare 1 pinch of Salt.
9. You need 1 pinch of Salt.
10. You need 1 medium of sized bowl.

Baked Eggs and Asparagus with Parmesan are a complete treat for a low-carb breakfast! My husband loves this Asparagus with Poached Eggs and Shaved Parmesan recipe He looked at me funny when I first served it to him, but he loved it! He said I could make this asparagus dish anytime. It would make a wonderful luncheon dish.

Asparagus Parmesan Sunny Side Eggs instructions

1. Heat a skillet on high heat.
2. When hot add some of the olive oil and the diced potato. When golden brown take it out and put in a bowl..
3. Reheat the skillet, add a little olive oil and the onions. When golden brown remove from the skillet and add to the bowl..
4. Reheat the skillet, add some olive oil and add the asparagus. Cook shortly (its important to keep the shiny green color) and add the potato onion..
5. Add the white wine and allow the alcohol to evaporate..
6. Season with salt and pepper and stir.
7. Break the eggs into a cup or a bowl (make sure there's no blood in it) and add on top of the vegetables. Add a tablespoon of wine and close the lid. Cook on low heat until the eggs turn white. The eggs should be white and runny..
8. When ready drizzle some olive oil on the eggs and sprinkle the parmesan cheese on top..
9. 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..
10. Enjoy.

It features a simple poached egg served over asparagus spears cooked in a lemon-butter sauce. Once hot, break one egg into large skillet. Once asparagus are done cooking, plate on serving plate. Sprinkle with panko parsley parmesan mixture. Reduce the heat to medium-low, return the pancetta or bacon to the skillet and crack the eggs atop the asparagus, being careful not to break the yolks.