Open-Faced Fried Egg, Asparagus and Guanciale Sandwiches

 

slideshow More Sandwich Recipes

 

  • Servings: 4
KEY: Sandwiches, Brunch, Lunch

Related Video

More Videos
Bruschetta with Avocado, Peas, Mint & Cured Egg Yolk

Ingredients

  • 20 sprigs fresh thyme
  • 16 to 20 stalks large or jumbo asparagus, tough ends broken off
  • 1 tablespoon plus 1/2 cup extra-virgin olive oil
  • Kosher salt
  • 24 slices of guanciale or 8 thin slices of pancetta
  • 1 stick unsalted butter, cubed
  • 4 slices La Brea bakery Pain Rustic
  • 1 garlic clove, halved
  • 4 to 8 extra-large eggs
  • Fleur de sel, for sprinkling
  • Parmesan cheese, freshly grated

How to make this recipe

  1. Preheat oven to 450°. Scatter thyme sprigs on a baking sheet. Lay the asparagus over the thyme sprigs, drizzle with 1 tablespoon of the olive oil and sprinkle with salt. Roast in the oven for about 15 minutes.
  2. Turn the oven down to 400° F. Spread the guanciale in a single layer in a sheet pan and cook until lightly crisp, 8 to 10 minutes for guanciale or 12 to 15 minutes for pancetta.
  3. In a small saucepan, cook the butter over medium-high heat until the bubbles subside and the butter is browned with a nutty aroma.
  4. Toast the bread in a toaster, or grill it in a sandwich press, making sure that both sides are brushed with extra-virgin olive oil or softened unsalted butter first. Rub one side of the toast with the garlic. Lay the toasts on plates and top with the roasted asparagus.
  5. In a 4-inch cast-iron or heavy-duty skillet, heat 1/2 cup of the olive oil until very hot but not smoking. Crack an egg (or 2 eggs) and add to the hot oil. Sprinkle with fleur de sel and cook for about 1 minute, until the whites are bubbly and the outer edges become brown and crisp. Just before the eggs are done, spoon a little of the oil onto the yolks to create an opaque film over them. Remove the eggs and place over the asparagus. Spoon about a tablespoon of brown butter over the asparagus and egg, arrange the guanciale or pancetta on either side and sprinkle with grated Parmesan cheese.
Contributed By Published February 2014

Related Video

More Videos
Bruschetta with Avocado, Peas, Mint & Cured Egg Yolk




501547 recipes/aspen-2004-open-faced-fried-egg-asparagus-and-guinciale-sandwiches 2013-12-06 Nancy Silverton sandwiches|4|brunch|lunch february-2014,nancy silverton,open-face sandwich,egg sandwich,fried egg,simple sandwich,lunch sandwich recipes,aspen-2004-open-faced-fried-egg-asparagus-and-guinciale-sandwiches 501547
Close