asparagus and fried eggs on a toasted baguette

I'm so excited to share this simple and delicious appetizer with you!

Well,  it can be an appetizer or part of a meal . . . that's what makes them so great.

I make these on the weekend for a light and easy lunch for myself and my husband . . . and when I serve them for dinner, I add a fresh arugula salad with garden heirloom tomatoes, and a simple vinaigrette. Yum!

And the best part . . . the soft cooked egg yolks become a delicious sauce for the bread, prosciutto, and asparagus. If you don't have prosciutto, then substitute with bacon . . . It tastes great too!

The creamy, salty Pecorino Romano (and fresh cracked pepper!) makes this simple dish extra yummy!

I think you'll love how fast and easy it is to prepare; and the best part . . .  it's all made in one pan! Just like my recipe for roasted chicken thighs with Spring vegetables.

This is one simple dish that I know you and your family will love, too!

asparagus, prosciutto, and fried eggs 

on a toasted baguette

.     .     .     .     .     .     .     .

Cut four 1/2-inch thick slices of baguette, on a diagonal.
Lightly toast.
Rub one side of each slice with a large clove of garlic and brush lightly with olive oil.

Put one slice on each of the 4 plates. 

Ribbon one slice of Prosciutto on each slice of bread (see photos below).

Trim 1 pound of asparagus. 

Put in a 12-inch nonstick skillet with 1/2 cup water, 1 Tablespoon olive oil, and 1/2 teaspoon salt. Cover, bring to a boil over medium-high heat, and cook until tender, about 5 minutes.

When the asparagus is ready, divide it among the pieces of toast.

Wipe out the skillet with paper towels if wet, add 2 Tablespoons of olive oil, then crack one egg at a time into the hot skillet, sprinkle each with salt and freshly ground pepper; cover, and cook over low heat until the whites are firm but the yolks are still runny, about 2 minutes.

Top each toast with an egg.

Garnish with Pecorino Romano and serve.

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