Save to your scrapbook

    Asparagus with double eggs and parmesan crumbs

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


    Asparagus with double eggs and parmesan crumbs

    Spring asparagus is a real cause for excitement. It needs little more than eggs, bread and cheese to turn it into a super-star meal.

    • Preparation time: 10 minutes
    • Cooking time: 10 minutes
    • Total time: 20 minutes

    Serves: 2


    1½ tbsp olive oil

    20g dried breadcrumbs

    1 tsp fresh thyme leaves

    20g essential Waitroseparmigianoreggiano, grated

    4 essential Waitrose eggs (2 whole eggs and 2 yolks)

    10g unsalted butter

    10 asparagus spears, trimmed


    1. Heat ½ tbsp oil in a large frying pan set over a medium heat; add the breadcrumbs and fry, continually turning, until golden. Stir in the thyme, then tip into a bowl and allow to cool completely before adding the cheese. Season and set aside.

    2. Wipe the pan with kitchen paper. Take 2 coffee cups and crack an egg into each, then add an extra yolk to each cup. Heat the remaining 1 tbsp oil in the pan and fry the eggs. After 1 minute, add the butter and baste until the tops of the yolks are set; season. Note: Semi-cooked eggs are not suitable for pregnant women, elderly people, or those with weak immune systems.

    3. Meanwhile, plunge the asparagus into a large pan of boiling, salted water and simmer for 2 minutes (for medium-thickness spears); drain. To serve, place 5 asparagus spears on each plate, top with a fried egg and sprinkle over the crumbs.

    Your recipe note

    Edit your recipe note

    This recipe first appeared in Waitrose Kitchen magazine. myWaitrose members can download the Waitrose Kitchen app edition for FREE. Find out more.


    Average user rating

    2 stars