This dish hardly warrants a recipe, since the title says it all.
Rachel Ray posted a recipe for “Midnight Bacon” that goes a little something like this… “Place microwave bacon in microwave. Cook according to directions on the box.” This recipe is like that. Easy. Fool-proof. The kind of dish for which you don’t need a recipe, but one for which I will give you a recipe out of a stubborn belief that you should make it properly and do it justice. Also, this dish is good and healthy and doesn’t involve microwaves, bacon, or strange upstate New York accents. Naturally, it follows, you should make this.
Just for a minute, millions of readers, consider the possible variations of vegetables and eggs on toast! [There are so many vegetables in the world that the possibilities are almost infinite! Have I blown your mind yet?]
Broccoli raab instead of asparagus, poached eggs instead of fried (poaching intimidates me, in part because of the connotation with elephant tusks), garlic toast instead of plain! The list goes on! My excitement is in earnest!
P.S. I haven’t started eating meat, despite what the picture suggests. That was my carnivorous boyfriend’s plate, and his looked (I hate to admit) so much more appetizing than the veggie and egg-yolk-free version!
Asparagus & Eggs on Toast
4 slices crusty bread
1 lb asparagus, ends trimmed
2 Tbl olive oil
kosher salt + pepper, to taste
Heat broiler. Place the bread and asparagus on a baking sheet. Drizzle with the oil and season with salt + pepper.
Broil until the bread is toasted, 1 to 2 minutes per side; transfer the bread to plates. Continue broiling the asparagus, tossing once, until tender, 4 to 8 minutes more.
Fry or poach the eggs.
Divide the asparagus among the toast and top with eggs.