In the Willet home, breakfast is our favorite meal. It usually consists of cheesy scrambled eggs, toast and bacon. On Sunday though, I decided to go a bit above and beyond the norm (remember, Max was visiting me and I wanted to dazzle him with my mad cooking skills).
The recipe originally comes from Real Simple and can be found here. I used potato bread instead of rustic country and, in the future, I would make even more tweaks (namely how I cook the eggs). The below recipe serves 2.
- 4 slices of potato bread
- 1/2 pound of asparagus
- 4 large eggs
- 1-2 tbsp. of olive oil
- Salt and pepper to taste
- Parmesan to taste
- Heat broiler. Place asparagus on a baking sheet. Brush on oil and season with salt and pepper. Broil asparagus, tossing once, until tender, 4 to 8 minutes.
- When asparagus has 1 to 2 minutes remaining, add bread to baking sheet and broil, until toasted, 1 to 2 minutes per side (watch bread closely as it’ll burn quite quickly); transfer the bread and asparagus to plates.
- Meanwhile, bring a large saucepan of water to a boil. Carefully lower the eggs into the water with a large spoon (don’t drop into pan as this will break the shell). Reduce heat and gently simmer for 3 to 4 minutes. Cool under running water and peel.
- Divide the asparagus among the toast, sprinkle on the Parmesan, and top with the eggs.
The breakfast turned out great, but next time, I’d make the eggs sunny-side up or possibly poached. You could also use just about any other type of bread – wheat, white, multigrain. You can’t really go wrong here. That’s what makes this recipe so great! It’s totally customizable.