I remember watching the DVD of Spanglish and seeing one of the extras was famed chef Thomas Keller’s amazing BLT Fried Egg and Cheese Sandwich recipe. A boyfriend made it for me and thus was born my love of eggs on a sandwich. That runny yolk mixing with all the other flavors…yum! Here’s a spring version with asparagus, which is just coming into season. It’s a short season, late March to mid-April. Catch in now while this celebrated vegetable is sweet and tender, as when it ages it loses sugar and takes on that more pronounced asparagus flavor. Breakfast, lunch, brunch–it’s all good. And how great would this be for Mother’s Day?
2 tablespoons extra-virgin olive oil, divided
8 asparagus spears, ends trimmed
1 fresh rosemary sprig, about 3 in. long
2 slices crusty bread such as ciabatta, sliced 1 in. thick
1/4 cup grated parmesan cheese
2 large eggs
4 thin slices (2 oz.) prosciutto
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1. Heat 1 tbsp. oil in a large frying pan over high heat. Add asparagus and sauté until tender when pierced, about 5 minutes. Transfer asparagus to a plate. Add remaining oil and rosemary to pan. Cook rosemary until oil is hot, about 2 minutes, then discard the herb.
2. Put bread slices in pan and toast in oil, turning once, about 1 minute. Sprinkle about 2 tbsp. parmesan onto each piece of bread and cook until cheese starts to melt and bread starts to brown slightly, about 2 minutes. Transfer bread to plates.
3. Reduce heat to medium and in the same pan, gently fry both eggs to your liking. Top each piece of bread with 2 prosciutto slices and half the asparagus. Set an egg on top of each and sprinkle servings with salt and pepper.
NOTE: you can replace the proscuitto with bacon.
Recipe courtesy of Sunset Magazine