Fried Eggs with Crisp Croutons, Bacon, and Asparagus

Name: Fried Eggs with Crisp Croutons, Bacon, and Asparagus
Yield: Serves 2
Ingredients: 4 slices bacon, preferably double-smoked, cut crosswise into 1/2-inch pieces; 1 slice sourdough bread, crusts removed, cut into 1/2-inch dice (1/2 cup); 2 large asparagus spears, trimmed and sliced 1/8 inch thick at an angle; Kosher salt; 1 white new (spring) onion or scallion, white and pale green parts only, thinly sliced at an angle; 4 large eggs; 1 tablespoon thinly sliced fresh long red (finger) chile; 1 tablespoon chopped fresh dill

January 24, 2012

This dish is more or less fried eggs with crunchy, savory bits cooked into them. It’s like a cross between a frittata and an omelet, but a whole lot better. This is Marja’s favorite weekend breakfast, so I usually just make two servings for us to share, but you can easily double the recipe below if you cook it in a large skillet.

Recipe information

Yield
Serves 2

Ingredients

4 slices bacon, preferably double-smoked, cut crosswise into 1/2-inch pieces

1 slice sourdough bread, crusts removed, cut into 1/2-inch dice (1/2 cup)

2 large asparagus spears, trimmed and sliced 1/8 inch thick at an angle

Kosher salt

1 white new (spring) onion or scallion, white and pale green parts only, thinly sliced at an angle

4 large eggs

1 tablespoon thinly sliced fresh long red (finger) chile

1 tablespoon chopped fresh dill

Preparation

Step 1
Cook the bacon in a medium nonstick skillet over medium-high heat, stirring occasionally to separate the pieces, until golden and the fat is rendered, 2 to 3 minutes. Add the bread and asparagus and season with a small pinch of salt. Cook, stirring occasionally, until the bacon and bread are evenly browned and crisp, about 7 minutes. Stir in the onion and cook until tender and fragrant, about 2 minutes.
Step 2
Break the eggs into the pan, letting the whites run together. When the bottom just sets, sprinkle the chile, dill, and a small pinch of salt over the eggs. Cook until the whites are set and the yolks runny, 3 to 4 minutes. Serve hot.

Reprinted with permission from Home Cooking with Jean-Georges: My Favorite Simple Recipes by Jean-Georges Vongerichten with Genevieve Ko. Copyright © 2011 by Jean-Georges Vongerichten; photographs copyright © 2011 by John Kernick. Published by Clarkson Potter/Publishers, an imprint of the Crown Publishing Group. All Rights Reserved. Jean-Georges Vongerichten is one of the most influential chefs in the world, having single-handedly redefined haute French cuisine, lightening and refining it by adding select Asian accents. He is the chef-owner of dozens of restaurants in fourteen cities around the world. His flagship restaurant, Jean Georges, at New York's Columbus Circle, is one of six restaurants in the United States to have been awarded three coveted Michelin stars; it received four stars from the New York Times. The winner of multiple James Beard Foundation awards, he lives in New York City and Waccabuc, New York, with his family. Genevieve Ko is a cookbook author and the senior food editor at Good Housekeeping magazine. She has written for Martha Stewart Living, Gourmet, and Fine Cooking and lives in New York City with her family.

TagsEgg Bacon Cured Meat Meat Asparagus Vegetable Main Breakfast Brunch Gluten Free Nut Free Easy Cookbooks

Recipe information

Ingredients

Preparation

Step 1

Step 2

Recipe notes