Description
Perfect for a light meal-roasted asparagus and crisp prosciutto, topped with a crispy-edged olive oil-fried egg.
Ingredients
Scale
- 1 pound asparagus, tough ends trimmed
- 2 tablespoon butter
- 1/4 cup panko breadcrumbs
- 4 slices prosciutto
- 4 super-fresh large eggs
- Extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- Parmesan cheese, to finish
Instructions
- In a medium skillet, melt the butter over medium heat. It will melt, separate into milk solids and clear butter, foam and then start browning. It will take a lot longer than you think it will, but do not venture far and stir often, because once it starts to brown, it will go quickly. Once the butter is browned and smells nutty, it is ready. Add the breadcrumbs and continue to cook for 2 to 3 minutes, until golden brown and crisp. Remove to a small, paper towel-lined plate. Rinse the skillet and wipe dry.
- Preheat the oven to 400°. Lay the prosciutto slices on a baking sheet and bake until crisp, about 6 to 7 minutes. Remove to a plate.
- Place the trimmed asparagus on the same baking sheet and drizzle with olive oil; season to taste with salt and pepper. Roast for 8 to 10 minutes, depending on the thickness of your asparagus, until crisp-tender and browned around the edges.
- Heat the skillet over medium heat. Add approximately 2 tablespoons of oil to the skillet. Crack one egg into a bowl and add to the skillet. Continue with the second egg. Season gently with salt and pepper. The egg will start to brown almost immediately and will cook very quickly, about 1 minute. Remove from the heat when the white is just set but the yolk is still runny. Continue with the remaining two eggs.
- Arrange the roasted asparagus on plates and place a fried egg on top. Sprinkle the breadcrumbs and crumble the prosciutto over top. Grate fresh Parmesan over, if desired. Season with freshly ground black pepper. Serve immediately.
- Category: Eggs, Make-It-Quick