I know eggs are a treasured ingredient in the culinary world. People put them on everything: toast, tomato sauce, tortillas. I've just never seen what all the fuss is about. My egg memories are of Saturday mornings as a child, when my dad would make them sunny side up in bacon grease and fold it into a buttered piece of toast. Delicious, yes. But I’m really not a breakfast person.
When Bon Appetit named eggs as one of the food trends of 2009, I dog-eared a couple of the recipes, but still haven’t come around to making them. Then I saw a recipe for roasted asparagus and eggs and something in my brain shifted. First, I had all of the ingredients at home – no extra trip to the store required. Second, aside from eggs, each ingredient has a permanent place in my kitchen (balsamic vinegar, Parmesan cheese, asparagus).
Oh. My. Goodness. The creamy yolk, sweet balsamic vinegar and salty Parmesan are just perfect together. I was convinced after one bite. I knew my husband would be hesitant to try it, but after his first bite, he too was surprised at how much he enjoyed it. We agreed it would be perfect with a glass of Sauvignon Blanc and a salami and cheese platter, so come summer, you can bet we’ll be making this again for a light dinner on a warm evening. Actually, you could eat this meal for breakfast, brunch, lunch, or dinner. Just pick your favorite time of day, and enjoy.
Roasted Asparagus and Eggs
Recipe courtesy Whole Living
1 medium thick asparagus bunch, tough ends removed
2 tablespoons olive oil
1/2 cup balsamic vinegar
1 teaspoon light-brown sugar
1 tablespoon cider vinegar
4 large eggs
2 ounces shaved parmesan
1. Preheat oven to 400 degrees. On a baking sheet with a rim, toss asparagus with oil. Season with salt. Bake until asparagus is lightly browned and tender, 15 to 18 minutes (timing will vary depending upon thickness of asparagus).
2. In a small saucepan, cook balsamic vinegar and sugar over medium-high heat until syrupy and reduced to 3 tablespoons, about 6 minutes.
3. Meanwhile, bring a large skillet with 2 inches of water to a simmer over medium heat. Add cider vinegar and season with salt. Break one egg at a time into a cup, then tip cup into pan. Simmer until whites are set and yolks are soft but slightly set, about 3 minutes. With a slotted spatula, scoop out eggs one at a time and drain on paper towels. With a paring knife, trim edges.
4. Divide asparagus among four plates and drizzle with reduced balsamic. Top with shaved Parmesan and an egg.