FRIED EGGS AND ASPARAGUS WITH PARMESAN
Categories Cheese Egg Brunch Bake Quick & Easy Lunch Casserole/Gratin Parmesan Asparagus Spring Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 2 (main course) servings
Number Of Ingredients 4
Steps:
- Set oven rack in upper third of oven, then preheat oven to 425°F.
- Cook asparagus in a large deep skillet of boiling salted water until crisp-tender, about 4 minutes. Transfer with tongs to paper towels to drain.
- Generously butter gratin dishes using 1/2 tablespoon butter total, then divide asparagus between them. Season with salt and pepper, then sprinkle with half of cheese.
- Heat remaining 2 tablespoons butter in a 10-inch nonstick skillet over moderately high heat until foam subsides, then fry eggs, seasoning with salt and pepper, until whites are barely set, about 2 minutes.
- Carefully transfer 2 eggs to each gratin dish with a slotted spatula, placing on top of asparagus. Sprinkle eggs with remaining cheese and drizzle with any butter remaining in skillet.
- Bake in upper third of oven until cheese is melted and eggs are cooked as desired, 4 to 5 minutes for runny yolks.
CRISPY PARMESAN EGGS
How can you make runny-yolked fried eggs even better? Give them edges of crisp, salty Parmesan. The addition takes just a few extra minutes and adds an incredible layer to a dish that's already deeply lovable. Make sure to skip preground Parmesan here: You'll want to shred the cheese yourself on the largest holes of your grater. And use a nonstick skillet or well-seasoned cast-iron pan to fry the eggs. They may never come off a regular pan. Eat them alone, lay them over asparagus, or use them to top a sharp, lemony salad. When something's this perfect, it's hard to go wrong however you serve it.
Provided by Melissa Clark
Categories breakfast, brunch, one pot, main course, side dish
Time 10m
Yield 2 servings
Number Of Ingredients 4
Steps:
- Brush 1 teaspoon olive oil into a thin layer on the bottom of a 10-inch nonstick or well-seasoned cast-iron skillet and place over medium heat. Sprinkle 1/2 cup Parmesan in an even layer covering the bottom of the pan. Cook for 2 minutes until cheese begins to melt.
- Crack eggs onto cheese, then cover pan and cook until eggs are starting to set but are not cooked through, 2 to 3 minutes. Uncover and turn heat to medium-high to finish cooking eggs for another 1 to 2 minutes, until edges are crisp and golden brown. Make sure the cheese doesn't get too brown; if it goes past light golden, turn down heat. To serve, season eggs with salt and pepper to taste.
SKILLET-BAKED EGGS AND ASPARAGUS
Asparagus and eggs have an affinity for each other. The voluptuous yolk softens and smoothes the grassy sharpness of the vegetable, while the asparagus brightens up the dull richness of the egg. The pair's most classic expression is asparagus hollandaise, but that is too fussy and time-consuming a preparation for a regular home-cooked breakfast. This dish combines the flavors in a time- and cook-friendly way.
Provided by Melissa Clark
Categories dinner, easy, weekday, appetizer, main course, side dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat the oven to 300 degrees. In a large skillet over medium heat, warm the olive oil until shimmering. Add the asparagus and the scallions and cook for 5 minutes, stirring occasionally, until asparagus is browned and tender.
- Whisk together the eggs, 4 tablespoons of the herbs, and cream. Whisk in Parmesan, salt and pepper. Pour the egg mixture over asparagus and place the skillet in the oven.
- Bake for about 20 minutes, until set, but still slightly jiggly in the center. Cool in the pan for about 10 minutes before serving. It is best warm, not hot.
- Squeeze one or two lemon wedges over it, drizzle with olive oil, and sprinkle with flaky sea salt and remaining herbs. Cut into wedges.
Nutrition Facts : @context http, Calories 261, UnsaturatedFat 9 grams, Carbohydrate 6 grams, Fat 19 grams, Fiber 2 grams, Protein 18 grams, SaturatedFat 9 grams, Sodium 521 milligrams, Sugar 3 grams, TransFat 0 grams
ASPARAGUS ALLA MILANESE (POACHED ASPARAGUS WITH FRIED EGG AND PARMESAN CHEESE) RECIPE
Asparagus alla Milanese has just three main ingredients-asparagus, a fried egg, and grated Parmigiano-Reggiano cheese-but don't let that simplicity fool you. It's an elegant and near-perfect dish: the asparagus is poached until juicy, the egg is lacy around the edges and has a flowing yolk that mingles with the cheese to make a flavorful sauce.
Provided by Daniel Gritzer
Categories Appetizer Appetizers and Hors d'Oeuvres Sides Snacks
Time 15m
Yield 2
Number Of Ingredients 7
Steps:
- In a large pot of salted boiling water, cook asparagus until just tender, about 2 minutes. Drain.
- Meanwhile, in a small nonstick or cast iron skillet, melt butter over medium-high heat until foaming. Add egg, season with salt, and cook until whites are just set and the edges are crispy but the yolk is still runny, about 2 minutes.
- Arrange asparagus on a plate in a single, even layer. Drizzle with olive oil and season with salt and pepper. Grate some cheese on top. Slide fried egg on top of asparagus. Drizzle with more oil, grate more cheese on top, and finish with some more freshly ground black pepper. Serve.
Nutrition Facts : Calories 260 kcal, Carbohydrate 7 g, Cholesterol 129 mg, Fiber 2 g, Protein 10 g, SaturatedFat 10 g, Sodium 516 mg, Sugar 2 g, Fat 22 g, ServingSize Serves 2 as an appetizer, UnsaturatedFat 0 g
PAN-ROASTED ASPARAGUS WITH A CRISPY FRIED EGG
Provided by Giada De Laurentiis
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- For the gremolata: Heat a large skillet over medium heat. Add the breadcrumbs and olive oil and toast, stirring often with a wooden spoon until golden brown. Place in a small bowl and while still hot, add the lemon zest, red pepper flakes and salt. Mix together and cool the mixture to room temperature. Stir in the parsley and cheese.
- For the asparagus: Wipe the pan with a clean dish towel. Place over medium-high heat and add 2 tablespoons of the olive oil. Add the asparagus and 1/4 teaspoon of the salt. Cook, stirring and flipping often with tongs until the asparagus is bright green, cooked through and slightly browned, 4 to 5 minutes.
- Divide the asparagus among four serving plates. To the same pan, add the remaining 2 tablespoons of olive oil and place over medium-high heat. Crack 2 of the eggs into the pan, being careful as it may splatter, sprinkle with salt and reduce the heat slightly and cook until the edges are light brown and crispy and the whites are just set, 2 to 3 minutes. The yolk should still be runny. Repeat for the remaining 2 eggs. Using a slotted spatula, slide an egg on each plate. Sprinkle each dish with the breadcrumb gremolata and a drizzle of olive oil if desired.
PARMESAN EGGS
Take your morning eggs to the next level by nestling them in a crispy halo of Parmesan. The eggs will cook nicely while the cheese becomes an irresistibly lacy cracker, what Italians call a "frico" or cheese crisp. These eggs are lovely eaten by themselves but even better when served on top of avocado toast, in a breakfast sandwich or perhaps on top of a bed of arugula--the possibilities are endlessly delicious!
Provided by Food Network Kitchen
Categories main-dish
Time 10m
Yield 1 serving
Number Of Ingredients 3
Steps:
- Set aside 2 tablespoons of the Parmesan. Sprinkle the remaining Parmesan in an 8-inch ring around the edge of a large nonstick skillet, leaving a 7-inch empty circle in the center. Sprinkle the reserved Parmesan in a line down the center of the circle, dividing it into 2 half-circles. Heat the skillet over medium-low heat.
- Gently crack an egg into each half-circle and sprinkle with salt and pepper. Cover the skillet and cook, undisturbed, until the whites are almost set and the cheese has melted, 3 to 4 minutes. Uncover and cook until the cheese is browned but the egg yolks are still runny, 1 to 2 minutes more. Gently slide the eggs onto a serving plate. The cheese will crisp as it cools.
ASPARAGUS PARMESAN
Quick and easy asparagus that is sauteed, and topped off with Parmesan cheese.
Provided by JenElaine
Categories Side Dish Vegetables Asparagus
Time 15m
Yield 5
Number Of Ingredients 5
Steps:
- Melt butter with olive oil in a large skillet over medium heat. Add asparagus spears, and cook, stirring occasionally for about 10 minutes, or to desired firmness. Drain off excess oil, and sprinkle with Parmesan cheese, salt and pepper.
Nutrition Facts : Calories 198.6 calories, Carbohydrate 4.1 g, Cholesterol 19.3 mg, Fat 17.5 g, Fiber 1.9 g, Protein 7.8 g, SaturatedFat 5.6 g, Sodium 247.7 mg, Sugar 1.8 g
FRIED EGGS WITH PROSCIUTTO AND ASPARAGUS
For a weekend brunch or a light dinner, serve fried eggs over spears of blanched asparagus and prosciutto; Parmesan is sprinkled on top.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 7
Steps:
- Snap off and discard tough ends of asparagus. Bring a large saute pan of salted water to a boil. Cook asparagus until just tender but still dark green, 4 to 5 minutes. Transfer to a clean kitchen towel; fold over. Set aside.
- Heat half of the butter in a large nonstick skillet over medium-low heat. Break eggs into skillet. Season with salt and pepper, and cook, covered, until set, about 4 minutes.
- Place several slices of prosciutto on each of four plates; arrange 4 spears asparagus on each. Brush with the remaining melted butter. Carefully place fried eggs on top, sprinkle with Parmesan and parsley, and serve.
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