7 June 2011

Toast on Eggs!

~  Menu  ~

Toast on Eggs
Charred Asparagus
Glass of my Secret Red Wine

I love preparing eggs this way; it makes such a change from eggs on toast!  Seriously it is a different way of getting crunch into my meals (something I insist on) when I only have untoastworthy scraps of bread. 

I also love asparagus and usually prefer to roast rather than steam it for a more intense flavour.  The other day, however, I saw Jamie Oliver char some in a ridge pan and thought if it’s good enough for him its good enough for me.  It was a delicious combination - I knew it would be.  Years ago when my sister and I had The House on the Strand at Trebarwith we used to buy a lot of asparagus in June under the pretense that we were going to sell it but instead we usually ate the lot ourselves dipped into soft boiled eggs.  We’ve always been bad. 

This is how my lunch looked just after I’d made it …


grilled-asparagus-suzy-bowler

… and this is how it looked just after I started eating it, you’ll see that at this stage I used up the leftover crusts too.

how-to-cook-toast-on-eggs

This doesn’t really warrant a recipe but here goes …

Toast on Eggs ~ per person

15-20ml olive oil (or bacon fat if you are running low on cholesterol) plus a little extra
a handful of soft breadcrumbs – approx 1 standard slice of bread, crumbled
salt and pepper and any other seasoning you fancy (chilli?)
2 eggs

~   Drizzle the olive oil over the breadcrumbs and stir to moisten.
~   Season to taste.
~   Dry fry the crumbs in a hot pan stirring them about till they are crisp and golden.
~   Set aside, wipe out the pan and use it to fry a couple of eggs in a little oil.  
~   Sprinkle over the crumbs and serve.

I cooked the asparagus in a dry ridge pan for a few minutes per side till starting to go brown in places, then added a drizzle of olive oil and a sprinkling of Cornish sea salt and tossed it around a bit.  I think Jamie Oliver added lemon juice but I didn’t fancy it with the eggs. (Actually I think I'll go back to roasting!)

Whilst I was serving the asparagus I dropped a piece on the floor and this, grumpy old woman that I am, made me think “tsk – young people today”. When I was younger we used to have a 5 Second Rule which meant that if a bit of food was only on the floor for 5 seconds you could still use it.  These days it is called the 6 Second Rule – lazy or what?

Pangrattato!

These crunchy cooked breadcrumbs are known as pangrattato – they are a great way of improving almost any meal.  Read more here.


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6 comments:

Andrew - Artisan Southwest said...

Hi Suzy

Nice idea! I almost always griddle or BBQ my Asparagus. If I griddle it I've taken to using some smoked salt from the guys at Devon Smokehouse to season it of late, which really goes well.

cheers

Andrew

Suzy - SuddenLunch said...

Hmm - good idea, I've got some smoked sea salt somewhere.

Katerina said...

Such a smart and delicious idea!Thanks for coming and linking up at The Weekend Social. All posts get pinned in our pinterest board! Please be sure to come back next week starting Thursdays at 9PM EST on culinaryflavors.gr ! I hope to see you there!

Charlotte Oates said...

Ooh delicious! this is just the sort of thing I like for lunch. Asparagus and eggs go so well together.

Thanks for joining #FoodYearLinkup xx

Corina said...

I'm definitely going to have to try griddling my asparagus next time! Looks such a pretty breakfast/lunch dish.

Wheelie Good Meals said...

Toast on Eggs, that's a brilliant idea, I'd never thought of it #FoodYearLinkUp