Monday, April 12, 2010

Quick and Elegant Breakfast

Here's an easy egg dish to break you out of the doldrums of cereal and waffles!
From the Gourmet Cookbook (with a few of my mods), this would make an amazing brunch dish, or BFD (Breakfast For Dinner!) Only four ingredients+S&P, and you might already have them!

Event: Quick and Elegant Breakfast for Two (or half recipe for one!)
Menu: Fried Eggs and Asparagus with Parmesan and Anderson's Fair Trade Organic Coffee

1/2 lbs asparagus, trimmed (I cut it into two inch pieces)
2 1/2 tbsp unsalted butter
kosher salt and black pepper
2/3 c finely (fresh) grated Parmesan-Reggiano
4 large eggs- 

Put a rack in the upper 1/3 of the oven and PH to 425. Cook asparagus in boiling, well salted water until crisp-tender (still bright green), about 4 mins. Transfer with slotted spoon to paper towels to drain. Butter, using only 1/2 tbsp butter, one or two ramekins or gratin dishes. Divide asparagus between dishes. Sprinkle with half the cheese.
Heat remaining 2 tbsp butter in a 10 inch non-stick (I don't use nonstick, but you can!) over med-hi heat until foam subsides. Fry eggs, seasoning with salt and pepper, until whites are barely set, about 2 mins. 
With a slotted spatula, carefully transfer eggs to each dish, placing eggs on top of asparagus. Sprinkle eggs with remaining cheese and drizzle with any remaining butter from pan. Bake until cheese is melted and eggs are cooked as desired. 4-5 minutes. 

As for the coffee, you must simply go to Anderson's
Our 35th Anniversary

1 comment:

  1. mmm... had it this morning and it was delightful!