Asparagus With Bread Crumb Fried Eggs

Total Time
Prep 15 mins
Cook 10 mins

A fancy breakfast for a change of pace. Or brunch.


  1. Try to purchase pencil thin asparagus (or else use a vegetable peeler to thin your asparagus stalks).
  2. Steam asparagus, over boiling water, just until tender, 2 to 3 minutes; drain, pat dry, and dress with about 1 tablespoon olive oil and a pinch of salt.
  3. Meanwhile, season bread crumbs with salt and a few fresh thyme leaves and about 1 tablespoon of oil.
  4. Transfer crumbs to a small skillet, over medium heat, and toast, stirring occasionally, about 2 to 3 minutes.
  5. Divide the crumbs into 2 portions and pat down to form a bed for the eggs.
  6. Crack the eggs over the bread crumbs, season with salt and pepper, cover tightly, and cook to desired doneness.
  7. Arrange the asparagus on 2 plates, then drape and egg over each asparagus bundle.
  8. Add vinegar to pan and let sizzle a moment, then drizzle over eggs.