Balsamic Egg, Revisited

One of my favorite quick-and-easy egg dishes – and in fact one of the few I like – is a balsamic fried egg. Usually I make it with mushrooms because I often have them around, but sometimes I like to change it up a bit, such as this delicious incarnation of asparagus, garlic and cherry tomatoes.

The concept is the same: saute the vegetables, fry the egg, combine everything in the pan and add a dash of good quality aged balsamic vinegar. Two minutes later and a healthy dinner (or breakfast) is served!

Balsamic Egg with Asparagus & Tomatoes

Olive oil

2 stalks asparagus, cut into 1/4-inch pieces

2 cloves garlic, minced

3 cherry tomatoes, thinly sliced

1 egg

pinch salt

pinch pepper

1 tablespoon 18-year aged balsamic vinegar

Coat a nonstick saute pan with a thin layer of olive oil and place it over medium-high heat. Add the asparagus and cook until tender, about 10 minutes, stirring often. Stir in the garlic and saute for 1 minute, then stir in the tomatoes and cook about 3 minutes longer. Remove all the vegetables from the pan and set aside.

Spray the pan with nonstick spray or coat with oil and return it to the burner over medium heat. Crack the egg into the pan being careful not to break the yolk. Cook the egg on one side until the bottom layer of egg white has set, about 2 minutes. Carefully flip the egg over (again, being sure not to break the yolk) and cook for an additional 1 to 2 minutes for a runny yolk.

Return the vegetables to the pan with the egg and season with a pinch of salt and pepper. Pour the balsamic vinegar into the pan and cook for 1 minute until the vegetables are heated through and the vinegar reduces to a syrup-like consistency for over-easy. Serve hot and eat immediately.

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