FRIED EGGS OVER ASPARAGUS & ROASTED POTATOES

 

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Ingredients

  • 5 Yukon new potatoes
  • couple of tablespoons of pesto
  • chopped garlic
  • Italian herbs
  • Mrs. Dash
  • salt
  • olive oil

Directions

  • I chopped 5 Yukon new potatoes into bite-size pieces and put them in a quart-size baggie. I tossed in a couple of tablespoons of pesto, but I would suggest instead that you toss in chopped garlic, Italian herbs, and olive oil . . . or some garlic & herbs Mrs. Dash, salt, and olive oil. I zipped the bag shut and mixed it all together; then I let it sit in the fridge for a couple of hours. (It would probably be fine to use within 15 minutes.)
  • I put the potatoes in to roast at 400 degrees F for about 25 minutes, taking them out to flip them half-way through the cooking time.
  • In the meantime, I heated a pot of water with a steamer basket and a lid until the water boiled.
  • I grated about three tablespoons of high-quality Parmesan cheese and set that aside.
  • When the potatoes were nearly done, I steamed the asparagus until they were tender-crisp: very thin asparagus needs about 4 minutes; these thicker ones needed about 7.
  • While the asparagus was steaming, I heated a non-stick pan to medium heat. When it was good and hot, I added a tablespoon of butter. As soon as the butter had melted, I cracked a line into two eggs on the ridge of a bowl and gently cracked the eggs open a half inch from the hot surface of the pan. Then I put in another tablespoon of butter to melt next to the cooking eggs (don�t worry�it didn�t all cook into the eggs). Over the next 2-3 minutes, I occasionally spooned up the pooling hot butter and basted the egg yolk with it. My goal was to have an egg yolk that wasn�t raw but would still turn into a runny, flavorful sauce when we cut into it to eat.
  • The asparagus and eggs were done about the same time, so I took the potatoes out of the oven; put the asparagus on top of it; sprinkled Parmesan cheese, salt, and pepper on top; added more pepper and a tiny bit of salt to the eggs; and then used a spatula to scoop one egg on top of each plate. (There was a lot of butter left in the pan.)

Notes

Our meal for two consisted of roasted new potatoes topped with steamed asparagus topped with Parmesan cheese topped with a fried egg. Delicious. Here’s how I made it happen:

I zipped the bag shut and mixed it all together; then I let it sit in the fridge for a couple of hours. (It would probably be fine to use within 15 minutes.)

I put the potatoes in to roast at 400 degrees F for about 25 minutes, taking them out to flip them half-way through the cooking time.

In the meantime, I heated a pot of water with a steamer basket and a lid until the water boiled.

I grated about three tablespoons of high-quality Parmesan cheese and set that aside.

When the potatoes were nearly done, I steamed the asparagus until they were tender-crisp: very thin asparagus needs about 4 minutes; these thicker ones needed about 7.

While the asparagus was steaming, I heated a non-stick pan to medium heat. When it was good and hot, I added a tablespoon of butter. As soon as the butter had melted, I cracked a line into two eggs on the ridge of a bowl and gently cracked the eggs open a half inch from the hot surface of the pan. Then I put in another tablespoon of butter to melt next to the cooking eggs (don’t worry–it didn’t all cook into the eggs). Over the next 2-3 minutes, I occasionally spooned up the pooling hot butter and basted the egg yolk with it. My goal was to have an egg yolk that wasn’t raw but would still turn into a runny, flavorful sauce when we cut into it to eat.

The asparagus and eggs were done about the same time, so I took the potatoes out of the oven; put the asparagus on top of it; sprinkled Parmesan cheese, salt, and pepper on top; added more pepper and a tiny bit of salt to the eggs; and then used a spatula to scoop one egg on top of each plate. (There was a lot of butter left in the pan.)

Categories: Breakfast  Eggs  Lunch  Potato  Vegetable 

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