Asparagus Parmesan Sunny Side Eggs
My wife had cravings for asparagus so we ended up with huge amounts of asparagus in the refrigerator. I had to get creative.
Asparagus Parmesan Sunny Side Eggs
My wife had cravings for asparagus so we ended up with huge amounts of asparagus in the refrigerator. I had to get creative.
Cooking Instructions
- 1
Heat a skillet on high heat
- 2
When hot add some of the olive oil and the diced potato. When golden brown take it out and put in a bowl.
- 3
Reheat the skillet, add a little olive oil and the onions. When golden brown remove from the skillet and add to the bowl.
- 4
Reheat the skillet, add some olive oil and add the asparagus. Cook shortly (its important to keep the shiny green color) and add the potato onion.
- 5
Add the white wine and allow the alcohol to evaporate.
- 6
Season with salt and pepper and stir
- 7
Break the eggs into a cup or a bowl (make sure there's no blood in it) and add on top of the vegetables. Add a tablespoon of wine and close the lid. Cook on low heat until the eggs turn white. The eggs should be white and runny.
- 8
When ready drizzle some olive oil on the eggs and sprinkle the parmesan cheese on top.
- 9
If you wish to make this dish fancier you can either add some fried diced pancetta to the blend or prosciutto or a teaspoon of Balooga caviar or just drizzle a few drops of truffle oil on the eggs before serving.
- 10
Enjoy
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Comments
My son loves it. In our modification, we add even more asparagus. It's simple delicious! Thanks.