asparagus & fried eggs on toast!

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!

lv, molly

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

Serves 2

4 slices crusty bread
1 lb asparagus, ends trimmed
2 Tbl olive oil
4 eggs
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.

Advertisements

asparagus with tamari & garlic.

We’re entering asparagus season!

My older brother prepares asparagus in the best way possible. He tosses it with soy sauce and a dash of olive oil and grills it on the barbeque (side note: he’s the only one in my family who doesn’t burn everything he puts on the bbq. Oh, Dad…). This asparagus is so good that my younger cousins have gone back for seconds. That speaks volumes because children usually react to asparagus the way I react to cheeze whiz (read: with horror).

Because I don’t have a grill and it’s not that warm out yet, I’ve adapted Matt’s version slightly. I used Tamari instead of soy sauce because it has a slightly stronger flavor, and roasting can never compare to the wonderful smoky flavor that a grill imparts. This is my attempt to make up for it and add a little somethin’ somethin’. (Too much L.L. Cool J lately. Sorry, guys.)

I’ve also added garlic & a dash of kosher salt to add more flavor. Go light on the salt because Tamari is already pretty sodium-rich.xo, m

Asparagus with Tamari & Garlic

Serves 4 as a side dish

1 lb. asparagus, rough ends removed (My grandma taught me that when you break asparagus, it’ll naturally break at the toughest point. Discard what rips off, and use the other bits.)

~ 2 Tbl. Tamari
~ 1 Tbl. olive oil or canola oil
3 garlic cloves chopped roughly
Kosher salt
Freshly ground pepper

Preheat oven to 400 degrees. Put asparagus on a baking sheet or pan in a single layer (I am a hypocrite; see photo). Pour oil and tamari over the asparagus, and scatter the garlic. Add kosher salt and pepper to taste. Bake for around 15-20 minutes until asparagus still has a bite to it but isn’t tough. And if you like that charred taste, use the broiler for the last 2 minutes. But watch closely; broilers are precarious.