This is one of those dishes you can make for any meal of the day. It feels just right for breakfast because of the sunny side egg however, it is light enough for a quick and delicious lunch but, if paired with a glass of red wine it feels like a luxurious dinner. I can’t think of another dish that can do all of that! Did I mention this recipe is ridiculously simple and quick?
1 large clove garlic, peeled and halved
1 Tbs. extra-virgin olive oil, more for drizzling the toast
1 lb. asparagus, ends trimmed
Freshly ground black pepper
1 oz. Parmigiano-Reggiano, shaved with a vegetable peeler
Lightly toast the bread in the oven or in the toaster. Rub the garlic slice on each side of the bread and drizzle the slices with olive oil. Divide the slices of bread among 4 plates.
Put the asparagus in a 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 fork tender, about 5 minutes.
When the asparagus is ready, remove from pan, drain remaining water, and pat dry. Divide asparagus among the 4 plates and place pieces on top of toast. Dry the skillet with a paper towel if wet and return to medium heat. Throw in some butter then break 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 cooked but the yolk is soft (Aka: sunny side up!)
Top each toast with an egg, plenty of freshly grated pepper, and the cheese. Optional: Drizzle more olive oil on top, substitute black pepper for red pepper flakes for a little extra kick.
Adapted from Fine Cooking