If you want a light and healthy breakfast, lunch or even dinner, this is a quick and delicious recipe that doesn’t take long at all to make. It looks elegant, and tastes so good you might make it part of your recipe collection!
Lunches are always difficult for me. Sometimes if I’ve had a big breakfast, I don’t feel like eating a big lunch. So that’s a difficult thing for me to plan. Sometimes for breakfast, I want something healthy and green to eat, but I don’t know what to put together! When I tried out this recipe I knew I had a winner. Egg yolk and asparagus taste AMAZING together add the crunch of panko and the fresh taste of shallots and you’ve got a compact meal or a first-course appetizer that shows you took time to make something beautiful for yourself, but it didn’t take a lot of time.
If you’re a beginner to cooking this is a perfect recipe for you to try. You’ll learn how to blanch asparagus, cook an egg, and saute shallots in butter and bread crumbs. This makes 4 servings.
1 pound of asparagus (try to get ones that are really thin, these tend to be more tender than the thicker ones that have more fibers).
2 tablespoons of unsalted butter
Salt and Pepper to taste
1 tablespoon minced shallot
2 tablespoons panko or fresh bread crumbs
1.) Put a large pot of water on the stove to boil. You’ll want a pot and lid that are big enough for the asparagus.
2.) Cut about an inch off the bottoms of each asparagus sprig. These parts tend to be really fibrous and not very pleasant to eat.
3.) Mince the shallots, and measure out the panko or bread crumbs and put aside.
4.) Once your water is at a rolling boil, add your asparagus and set a seven-minute timer.
5.) While your asparagus is cooking, get a non-stick pan out and cook your eggs. Carefully break them into the pan and try to keep the yolk intact. cook the egg (sunny side up) until the whites and yolk are set.
6.) Plate several of your asparagus first, and lay the sunny side up egg on top.
7) in the same pan you cooked the eggs, add your shallots and your panko and saute until the crumbs are golden (around 2 minutes and sprinkle this topping evenly over your asparagus and eggs.
You’re all done and hopefully have a really elegant and tasty meal to enjoy! Let me know in the comments below what you think of this. Also, if you’d like to be notified of future posts please be sure to SIGN UP! Lastly, if you really loved this post, and would like to “Buy Me a Coffee” Thank you and I really appreciate it. I hope you enjoy this little meal and that it finds it’s way into your personal recipe book! -Heather Astaneh