Pan-roasted asparagus with fried eggs and anchovy bread crumbs from In the Kitchen with a Good Appetite: 150 Recipes and Stories about the Food You Love (page 46) by Melissa Clark

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • stockholm28 on May 13, 2014

    Good, quick, and simple.

  • sfcarole on March 30, 2013

    This was incredibly good. When I saw the plump purple asparagus at Whole Foods yesterday (totally purple, marketed as Purple Haze!), I knew I had to try them to see if they truly are sweeter than green asparagus. And they decidedly were. So they went beautifully with the eggs. I tripled the batch of anchovy-garlic breadcrumbs because having made them before I know they keep well in the fridge and go beautifully with endless dishes. Also, having read the notes here I decided to roast the asparagus instead of panfrying them, knowing I'd get a predictable result. And 400F for 15-18 min worked perfectly (thanks Breadcrumbs!). The end result was beautiful and delicious.

  • KarenS on May 18, 2012

    This got merely an okay from us. I liked all of the elements just fine, and the bread crumbs were really tasty. But the dish didn't pull together for us. The asparagus and the eggs seemed very distinct and separate from each other. I will say that I tried her pan-roasting method since I had skinny asparagus, but after 10 minutes, twice her suggested time, they were still crisper than I like. Maybe if I had cooked them to totally tender, I would have liked the dish better. If I make it again, I think I would roast or grill the asparagus which would also save a little time since that could be happening while I made the breadcrumbs and fried the eggs.

  • Breadcrumbs on April 29, 2012

    p. 46 - Scrumptious! mr bc and I both agreed this would make for a yummy weekend breakfast so when I saw the lovely purple-tinged California asparagus in my market yesterday I pounced on it with this dish in mind. As an extra-special treat, mr bc took to the kitchen and prepared this himself!! Ms Clark makes a very convincing case for pan-roasting the asparagus in the head note but since mr bc wasn’t all that comfortable w that method, we opted to oven roast ours - approx 15 mins at 400F for thick stems. Asparagus is laid out, breadcrumbs sprinkled atop before plating the over-easy egg. We sprinkled w the remaining breadcrumbs. We loved the salty, subtle fish flavour the anchovies impart into the breadcrumbs and how it contrasted with the sweet, caramelized asparagus and a little kick from the garlic. The silky, creamy egg yolk cascaded over the lot to produce breakfast-perfection. Yum!! Loved this. Photos here: http://chowhound.chow.com/topics/841844#7307996

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