Looking for a breakfast that’s not only delicious but also a feast for the eyes? Dive into the vibrant world of Italian cuisine with our Eggs Sunny Side Up with Asparagus, Pancetta, and Pecorino Romano! This dish is a harmonious blend of crispy pancetta, tender asparagus, and perfectly cooked sunny-side-up eggs, all topped with the rich, salty goodness of Pecorino Romano cheese. In just 20 minutes, you can elevate your morning routine with this gourmet meal that promises to impress your taste buds and leave you craving more. Don’t miss out on the chance to transform your breakfast into a culinary masterpiece!
Prep Time: 5 mins
Cook Time: 15 mins
Total Time: 20 mins
Cuisine: Italian
Serves: 2 servings
Ingredients
- 4 large eggs
- 1 cup asparagus, trimmed
- 4 ounces pancetta, diced
- 1/4 cup Pecorino Romano cheese, grated
- Salt and pepper to taste
- Olive oil for cooking
Instructions
- Begin by preparing all your ingredients. Trim the asparagus by snapping off the woody ends. Dice the pancetta into small pieces. Grate the Pecorino Romano cheese and set aside.
- In a large skillet, heat a drizzle of olive oil over medium heat. Once the oil is hot, add the diced pancetta. Cook for about 5-7 minutes, stirring occasionally, until the pancetta is crispy and golden brown.
- While the pancetta is cooking, bring a small pot of water to a boil. Add the trimmed asparagus and blanch for about 2-3 minutes until they are bright green and tender-crisp. Immediately transfer the asparagus to a bowl of ice water to stop the cooking process. After a minute, drain and set aside.
- Once the pancetta is cooked, remove it from the skillet using a slotted spoon and place it on a paper towel-lined plate to drain excess fat. Leave the rendered fat in the skillet.
- In the same skillet with the pancetta fat, add the blanched asparagus and sauté for about 2 minutes over medium heat until heated through. Season with a pinch of salt and pepper. Remove the asparagus from the skillet and set aside.
- Lower the heat to medium-low. Crack the eggs directly into the skillet. Cook the eggs gently, without flipping, for about 3-4 minutes until the whites are set but the yolks are still runny. Season with salt and pepper to taste.
- To serve, divide the sautéed asparagus between two plates. Top each serving with two sunny-side-up eggs. Sprinkle the crispy pancetta over the eggs and finish with a generous amount of grated Pecorino Romano cheese.
- Enjoy your delicious Eggs Sunny Side Up with Asparagus, Pancetta, and Pecorino Romano!
Tips
- Prep Ahead: To save time, prepare your ingredients in advance. Trim the asparagus, dice the pancetta, and grate the cheese before you start cooking.
- Perfect Pancetta: For the crispiest pancetta, ensure your skillet is hot before adding it. Stir occasionally to avoid burning and achieve an even golden color.
- Blanching Asparagus: Blanching the asparagus not only enhances its bright green color but also helps retain its crunch. Don’t skip the ice bath to stop the cooking process!
- Gentle Cooking: When cooking the eggs, keep the heat low to ensure the whites set without overcooking the yolks. This will give you that perfect runny yolk that pairs beautifully with the other ingredients.
- Serving Style: For a stunning presentation, layer the sautéed asparagus, followed by the sunny-side-up eggs, and finish with a sprinkle of crispy pancetta and Pecorino Romano cheese. A drizzle of olive oil can add an extra touch of flavor.
- Customize: Feel free to add your favorite herbs, such as fresh basil or parsley, for an extra burst of flavor and color.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 4g
Protein: 22g
Fat: 32g
Saturated Fat: 12g
Cholesterol: 380mg
