Monday, May 14, 2012

Asparagus and Egg over Garlic Toast

Mother's day was a special day, we dedicated our triplets during church. I think its so important as parents to put our children in God's hands and pray for them daily. We don't want their lives to be left up to chance!! Its easier said than done and I can assure you I don't pray for them every single day.

In the midst of all the craziness in our house, I'm so thankful that my hubby was still able to make me breakfast on mother's day!! It was delish!!!!!! I literally woke up at 4:30am to start preparing them for their dedication so it was nice to take a break and eat an amazing breakfast!!

Adapted from Fine Cooking
4-1/2-inch-thick slices sourdough bread (from a round loaf)
1 large clove garlic, halved
1 Tbs. extra-virgin olive oil, more for brushing the toast
1 Ib. asparagus, trimmed of tough, wood stems
Kosher salt
4 large eggs
Freshly ground black pepper
1 oz. Pecorino Romano, shaved into large shards with a vegetable peeler

1. Lightly toast the bread. Rub one side of each slice with the garlic and brush lightly with olive oil. Put 1 slice on each of 4 plates.
2. Put the asparagus in a 12-inch nonstick skillet with 1/2 cup water, the olive oil, and 1/2 tsp. salt. Cover, bring to a boil over medium-high heat, and cook until tender, about 5 minutes.
3. Meanwhile, crack the eggs into a shallow bowl. When the asparagus is ready, pat dry and divide it among the pieces of toast. Wipe out the skillet with paper towels if wet; then slide the eggs into the hot skillet, sprinkle each with a pinch of salt and pepper, cover, and cook over low heat until the whites are firm but the yolks are still runny, about 2 minutes.
4. Top each toast with an egg. Garnish with the shaved Pecorino, and serve.


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