Breakfast for 1, 2, 3 or 10! This recipe is so easy to adjust according to how many people will be joining you for breakfast. Simply through some more asparagus onto the grill and fry a few more eggs.
I love to serve these in mini souffle dishes to give it that “made just for you” look!
The freshly grated parmesan compliments the grilled asparagus and fried eggs beautifully. This is a simple, yet beautiful breakfast item served alone or with some Buttermilk Spice Muffins!
Grilled Asparagus with Fried Eggs & Parmesan (Gluten-Free)
1 lb. bunch asparagus spears (about 20 spears)
1 Tablespoon extra virgin olive oil
1 clove garlic, minced
2 teaspoons butter
1/4 cup coarsely grated Parmesan or Asiago cheese
1. Snap off and discard woody bases from asparagus spears. In large bowl toss asparagus with olive oil, miced garlic, salt and pepper. Massage oil onto asparagus to evenly coat.
2. Grill asparagus, covered, directly over medium-hot coals for 5 minutes, turning once.
3. Meanwhile, heat a 12 inch skillet over medium heat. Add butter and wait until it foams. Add eggs to hot butter; sprinkle with salt and pepper.
4. Reduce heat to low. Cook eggs 3-4 minutes, until white are completely set and yolks begin to thicken. Divide asparagus among four mini ramekins/souffle dishes or plates (if you’re using small dishes, cut the asparagus into pieces so they’ll fit). Place two eggs on each mound of asparagus. Sprinkle with Parmesan cheese.
Recipe by: Gale Gand
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