6:00 Asparagus with Toasted Ciabatta and Creamy Eggs
Adapted from the Splendid Table’s Midnight Asparagus
Recipe type: Breakfast, brunch, dinner
Serves: 2 -4
  • 1 bunch pencil thin asparagus, about 12 oz
  • ½ medium red onion, halved peeled, and cut into ¼ inch wedges
  • 4 cloves minced garlic
  • 1 medium lemon, cut into ½ inch rounds
  • 3½ tablespoons extra virgin olive oil
  • 6 eggs (or as many as you’d like to serve)
  • kosher salt and freshly ground black pepper to taste
  • 1 crusty loaf bread, such as ciabatta, cut into 1 inch slices
  1. Preheat broiler on high, and set an oven rack to the highest position. On a rimmed nonstick baking sheet, toss together the asparagus, onion, garlic and lemon with the olive oil. Add a couple of generous pinches kosher salt and some grindings of black pepper to taste. Spread everything out on the pan into a single layer.
  2. Broil on high 4 inches from the top of the oven for about 4-5 minutes, until starting to brown and crisp-tender. Remove from the broiler. Push the vegetables to the sides, and crack the eggs onto the pan, wherever they will fit around the asparagus. Sprinkle the eggs with salt and pepper. Put the ciabatta into the oven to toast. Broil the eggs and asparagus for 1-2 minutes longer, until eggs are cooked to your desired doneness (keep in mind that the eggs will continue to cook once removed from the oven. 1 minute eggs will be runny, and 2 minute eggs will be more set). Squeeze the lemons over the asparagus. Serve hot on the toasted ciabatta slices.
Recipe by Spoon With Me at https://spoonwithme.com/600-asparagus-with-toasted-ciabatta-and-creamy-eggs/