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Fried eggs with asparagus and potato rosti

by Ada Parisi
5 min read
Uova fritte, rosti di patate e asparagi: brunch di primavera

Fried eggs with asparagus and potato rosti. An easy dish but greedy with a traditional combination: eggs and asparagus. A simple fried egg (because it is one of the good ways and quick to cook an egg, with dark and white well cooked yolk) with asparagus sauteed in butter. And to make it even more delicious, as well as a full meal, a crunchy potato rosti and a few leaves of fresh spinach.

Eggs and asparagus are a perfect match, at least for my taste. And the potatoes make this irresistible dish. I guarantee you that fried eggs with asparagus and potato rosti is a delicious dish that is actually prepare in a hurry. And I challenge your guests to not be amazed when they see all these beautiful colors on your plate.

You can serve it as an appetizer, even a vegetarian dinner, but also in a classic Sunday brunch, crossing the American tradition of eggs for breakfast with the Italian pairing with asparagus. It is not anything special, but I assure you that the taste is special! I just have to recommend you take a look at all my RECIPES WITH ASPARAGUS and all those RECIPES WITH EGGS as absolute protagonists of the dish. Have a good day!

Uova fritte, rosti di patate e asparagi: brunch di primavera

FRIED EGGS, Roasted potatoes and asparagus

Portions: 4 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 1 voted )

Ingredients

4 eggs

a bunch of asparagus

2 medium-sized potatoes

salt and pepper

30 grams of butter

extra virgin olive oil as required

oil for frying as required

fresh spinach to taste

Procedure

To prepare fried eggs with potato rosti and asparagus, thoroughly wash the asparagus, cut the hardest part of the stem and peel. Put waste in a saucepan, cover with water and boil for 30 minutes.

Skipping the asparagus in butter, over medium heat, adding a little broth of asparagus in order to achieve uniform cooking: they will remain crunchy. Salt and pepper lightly. You can of course avoid making broth and cooking asparagus with a little water, but the flavor the broth is different and you can also use it to make other dishes, like a nice risotto: after all it does not take anything, just boil waste, and is also a way to not waste anything.

Meanwhile, grate the potatoes with a mandolin so as to obtain the long and thin strips. Salt lightly. Forming with potatoes of the dishes nests (help yourself with a skimmer, you can put the potatoes, distribute them evenly and slide them into the oil) and fry in plenty of boiling oil. Set aside.

Prepare the egg frying in a little butter or olive oil if you prefer a small diameter pan, so you get a nice round egg: just remember to add salt and pepper after cooking, otherwise the yolk stain. I advise you to move the egg white continuously with a fork so that everything goes into contact with the pan and cooks quickly, so the yolk will remain soft and dark.

Composition of the dish: arranging a potato rosti on each plate, then sit on top of the asparagus and complete with the fried egg. Accompany with spinach salad and slightly toasted homemade bread. Bon appétit!

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2 comments

Marinella May 27, 2015 - 12:06

I love fried egg! And then it will be combined so exquisite… i'll try to amaze mine with this potato rosti :D

Reply
Ada Parisi May 27, 2015 - 12:33

Marinella also I have a passion for eggs in general and French in particular! In fact tonight replied! Let me know, the rosti recipe is Michael Roux!!! kisses and thanks for coming!

Reply

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