Fried Egg with Asparagus-Potato Hash
1
Points®
Temps total: 22 min • Préparation: 12 min • Cuisson: 10 min • Portions: 1 • Difficulté: Facile
Eggs go elegant with the addition of asparagus in this quick-to-the-table, sunny side up preparation. To easily prep asparagus so that it will cook quickly and be tender, bend the spears near the bottom until the woody part snaps off. Or, use only the points of the spears and reserve the middle of the asparagus stalks for another preparation such as a veggie stir-fry or steamed in a green salad. Microwaving the potato before sautéeing it ensures that it's soft inside, with a crisped, browned exterior, a perfect hashed topping to your egg.
Ingrédients
Uncooked red potato
1 medium, pierced several times with a fork
Olive oil
1 tsp(s)
Asparagus
4 spear(s), medium, thin or medium, trimmed, diagonally sliced 1/2-inch thick (1/2 cup)
Scallions
1 small, sliced
Fresh thyme
1 tsp(s), chopped
Table salt
¼ tsp(s)
Black pepper
1 pinch(es)
Egg
1 large, cooked sunny-side up
Instructions
1
Microwave potato until tender, about 3-4 minutes; cut into small dice.
2
Heat oil in a medium nonstick skillet over medium-high heat. Add asparagus and potato; cook, stirring occasionally, until potatoes are browned and asparagus are crisp tender, about 4 minutes. Add scallion and thyme; cook, stirring, until scallion wilts, about 30 seconds. Season with salt and pepper; serve with egg.
3
Makes 1 serving.
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