Eggs with Asparagus, Potatoes, Pancetta and Bread Crumbs

Eggs with Asparagus and Potatoes.

Eggs with Asparagus and Potatoes.

Placing an egg with a still-runny yolk on top of any roasted or sautéed vegetable is a perfect recipe.  The soft, yolk flows over the vegetable, making a simple, luscious sauce.  In springtime asparagus is a great choice, but if not available in your area, then try sautéed broccoli, or kale instead.

I made this meal not long ago and included potatoes to give it even greater substance for our supper.  If you portion the ingredients for the number of people who will eat it, you will not be tempted to over eat, because it is filling and you will be satisfied.  I used an egg poacher to cook the eggs, but you could also fry them with equally good results.  To make this into a vegetarian meal, omit the pancetta.

EGGS WITH ASPARAGUS, POTATOES, PANCETTA AND BREAD CRUMBS

SERVINGS:    4IMG_3725

  • 1  pound asparagus, tough ends removed
  • Extra virgin olive oil
  • salt and freshly ground pepper
  • 2 – 3 medium potatoes, peeled and sliced about 1/4-inch thick
  • 3 Tablespoons butter
  • 2 – 3 thin slices pancetta, finely chopped
  • 1 cup fresh bread crumbs
  • 4 large eggs
  • Freshly grated Parmesan cheese, for garnish

1.  Preheat the oven to 400*F    Spread the asparagus in a baking dish large enough to hold them in a single layer.  Drizzle with olive oil, and season with salt and pepper.  Turn the spears several times to coat them evenly with oil.  Roast, turning once or twice, until the spears are tender-crisp, about 15 minutes;  the timing will depend on the thickness of the spears.  Remove from the oven, cover loosely with foil and set aside.

2.  In a large non-stick skillet put a small amount of water – just enough to cover the bottom of the pan.  Lay the potatoes in concentric circles in the bottom of the pan placing as close together as you can.  Add water if necessary, so there is enough for them to start cooking.  Cover the pan and cook potatoes till just barely fork tender, about 5 – 6 minutes.  Drain out any remaining water.  Add 2 Tablespoons butter that has been cut into small pieces.  Let it melt in the hot pan lifting the potato slices so butter gets underneath them. You may need to turn up the heat, so potatoes get a nice browned crust on the bottom.

3. While the potatoes are cooking, in another small skillet,  over medium heat, fry the pancetta until crisp.  Set it aside in a small bowl.  In the same skillet cook the bread crumbs in any drippings from the pancetta, and it there are none add a drizzle of olive oil.  Get the bread crumbs crisp and slightly browned.  Set them aside.

4.  Place the asparagus spears on top of the now browned potatoes, and in another fry pan fry the eggs,  or you may want to poach them instead.  When the eggs are cooked to the point where whites are firm, but yolks still runny, remove them for the heat and place on top of the asparagus.

Place cooked eggs on top of   asparagus and potatoes.

Place cooked eggs on top of asparagus and potatoes.

5. Before bringing to the table, sprinkle pancetta and bread crumbs over the top.  Serve with a light sprinkle of Parmesan cheese.

IMG_3730

SOURCE:   Adapted from Williams-Sonoma Blog,  The Blender

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