After being awake for about an hour in the morning, Maia takes a nap. I use that nap to make and eat breakfast. Here’s the quick, verrry tasty dish I had today, inspired by The Amateur Gourmet:
Fried Eggs with warm Spring Asparagus, Mushroom, and Bacon Salad
Time to table: 15 minutes
Ingredients:
5 stalks of asparagus. It’s in season right now; look for firm stalks with tightly closed, purplish tips.
3-5 mushrooms. Your choice on variety/amount; I used white button mushrooms.
2 eggs.
1 strip of bacon.
Grated parmesan cheese.
Butter.
Olive oil.
Black pepper.
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1. If your mushrooms are not already washed & sliced, do so now. I slice my mushrooms (and onions) after trips to the grocery store so I always have some on hand and ready to go. Mushrooms should be cleaned with a damp paper towel & stored in an airtight container (or Ziploc baggie!) with a paper towel in it.
2. Start heating your skillet, dry, over medium heat.
3. Wash & prep the asparagus. Asparagus has a natural breaking point in its lower third; hold the stalk loosely and bend until it naturally snaps. The bottom of the stalk can be discarded; the rest is tender and good for eating. I went for thin, long slices.
3. Add butter to your hot skillet, followed quickly by your asparagus. Toss to coat.
4. While the asparagus cooks, slice your strip of bacon in half. After about a minute, add the bacon to the pan.
5. When the asparagus has begun to brown, mix it around and make room in the pan to add your mushrooms.
6. When all of the items in your skillet are done, heap the veggies on your serving plate. Set the bacon aside to drain.
7. Add olive oil to pan, crack eggs into it. Pepper the eggs. I did not use salt at all in this dish because the bacon and parmesan are both naturally salty flavours.
8. While the eggs cook, crumble the bacon. Along with a generous amount of parmesan cheese, mix with your vegetables.
9. Top with eggs. ENJOY!
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{ 4 comments… read them below or add one }
Dammit, I haven’t had breakfast yet, and that looks so good! Our asparagus patch is producing more this spring, and I have never had better tasting asparagus!
Sounds flippin gorgeous, will be trying this one!
@Gala: If I can figure out how to transfer it from the house to your store still hot, I’ll make it for you!
@Claire: Let me know how it goes :] Enjoy!
I’m sad to say that I’m super picky and I don’t eat most of those things but I think my Hubby might like it. I might have to make it for him some day.
It does look yummy.