Fried Eggs over Roasted Asparagus

One holiday has passed and another approaches! For all of the mothers out there, may your weekend be full of hugs, kisses, rest, and celebration, because you all deserve it. I will be spending Saturday with my mom and sister before heading off to my in-laws, so my mom’s Mother’s Day breakfast will come a day early. Since it will be sandwiched between waking up and getting out the door to our early morning pedicure, it needs to be easily prepared and not too heavy. Eggs in any fashion remind me of my mom, so I think this simple combination of eggs and asparagus will be suitable for the occasion. If you are preparing this for a crowd, you can just as easily scramble or poach the eggs. Crumbled bacon or pancetta is also a nice addition to this dish. 

Fried Eggs over Roasted Asparagus
Serves 4

1lb asparagus, rinsed and trimmed
2 tablespoons of olive oil
Salt and pepper to taste
8 large organic eggs
1/4 cup freshly grated parmesan cheese


Preheat the oven to 400 and line a baking sheet with foil (for easy clean up).

Toss the trimmed asparagus in the olive oil and season with salt and pepper. Roast in the oven for 20-25 minutes or until tender, but still a little crisp.

Meanwhile, prepare eggs to your liking. I prefer a fried egg over-easy. To do this, preheat a non-stick skillet over medium high heat. Once hot, add the eggs (2-4 at a time, depending on the size of your pan) to the pan and cook until the whites have set, about 2 minutes. Add a pinch of salt and pepper and then flip the egg over and turn off the heat. Let it sit in the hot pan for 2 minutes.

To serve, remove the eggs from the pan and place them over several stalks of roasted asparagus. Sprinkle with freshly grated parmesan cheese.