I’ve wanted to make roasted asparagus with fried eggs for awhile now. I was inspired by this Martha Stewart recipe. Rather than steaming and poaching, I roasted and fried — which, in my opinion, are the more flavorful options. This dinner was so simple, clean and delicious.
You need:
- bundle of asparagus
- 2 eggs
- freshly grated Parmigiano Reggiano
- salt, pepper and EVOO
- slice of toast (optional)
Preheat the oven to 425.
Coat asparagus with EVOO, salt, pepper and Parm.
Let the asparagus roast in the oven for about twenty minutes. Halfway through cook time, flip the asparagus.
At that point, put your bread in the toaster and then heat your pan (medium heat) to fry the eggs. Coat the pan in a little EVOO, crack the eggs and sprinkle with salt and pepper. My foul-proof method for not bursting the yolk is to not touch the eggs at all until they are opaque — takes about five minutes. At that point, I flip the eggs, turn the heat off and let them stand for about a minute.
Finished product with a light sprinkle of Parm:
I overcooked the eggs a bit, but hey, it happens. Ideally, I would have had more yolk flow, but this was absolutely delicious as is.
The dish takes about 20-25 minutes total to prep and cook. I’m not even sure if I can call this a recipe since it’s so incredibly simple.
Mid-meal!
I am a big fan of this dish and I highly recommend you try it! It’s a great example of how “healthy eating” can be fast, cheap and delicious.
Newsworthy –
According to ObFo, both the House Committee on Education & Labor and Senate HELP Committee will meet this week to discuss child nutrition and obesity. Hopefully these hearings will mean real progress for Let’s Move!
I hope you had a good start to your week. I’m so happy it’s March — spring is so close I can taste it!
