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Breakfast Asparagus
Breakfast Asparagus from Faz Restaurant
20 Jumbo Asparagus Spears – trimmed
6 tbsp. Fine Olive Oil
1 tbsp. salt 3 quarts. Boiling Water
4 thick slices of Canadian Bacon
4 XL Free Range Chicken Eggs
Fresh Ground Black Pepper
Fresh Grated Parmesan Cheese
Ice Bath for Asparagus


Drop asparagus in boiling salted water for 1 ½ minutes. Remove and drop in ice bath. When cooled remove from water and pat dry. Set aside.

Add 3 tbsp. olive oil in 14 inches nonstick pan. Place over high heat – add asparagus and toss over high heat for 1 min. Sprinkle a little salt & pepper over asparagus. Divide onto 4 warm large plates.

Toss in Canadian bacon in pan and warm on both sides – place over asparagus stems.

Wipe out pan and add 3 tbsp. oil. Crack 2 eggs – cook Sunnyside up (until egg whites are opaque & yolk is soft). Season with salt and freshly cracked pepper. Slide egg onto Canadian bacon. Repeat with remaining 2 eggs.

Sprinkle fresh grated parmesan cheese over.

Preparation Time: Serves: 4
Recipe Origin: United States
Submitted by:
Faz Poursohi
United States
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