6 Best Mother’s Day Brunch Recipes

Asparagus & Fried Eggs On Garlic Toast(2 of 6)

Ingredients

• 4-1/2-inch-thick slices sourdough bread
• 1 large clove garlic, halved
• 1 Tbs. extra-virgin olive oil, more for brushing the toast
• 1 lb. asparagus, trimmed of tough, woody stems
• Kosher salt
• 4 large eggs
• Freshly ground black pepper
• 1 oz. Pecorino Romano, shaved into large shards with a vegetable peeler

Preparation

1. Lightly toast the bread. Rub one side of each slice with the garlic and brush lightly with olive oil. Put 1 slice on each of 4 plates.
2. Put the asparagus in a 12-inch nonstick skillet with 1/2 cup water, the olive oil, and 1/2 tsp. salt.
3. Cover, bring to a boil over medium-high heat, and cook until tender, about 5 minutes.
4. Meanwhile, crack the eggs into a shallow bowl.
5. When the asparagus is ready, pat dry and divide it among the pieces of toast.
6. Wipe out the skillet with paper towels if wet.
7. Slide the eggs into the hot skillet, sprinkle each with a pinch of salt and pepper, cover, and cook over low heat until the whites are firm but the yolks are still runny, about 2 minutes.
8. Top each toast with an egg. Garnish with the shaved Pecorino.