Asparagus, Egg & Frisée Salad

Name: Asparagus, Egg & Frisée Salad
Yield: 2
Ingredients: Water; 1 tsp salt; 8 oz thin asparagus, woody ends removed; 1 small head frisée; 1 mini orange bell pepper, seeded and thinly sliced; 1 mini red bell pepper, seeded and thinly sliced; ¼ cup sliced green onions, white portion only; 1 tbsp butter; 2 large eggs; 4 slices bacon, cooked crisp and crumbled; 2 tbsp toasted bread crumbs; Salt and freshly ground black pepper, to taste; Freshly grated Parmesan, to taste

For a delicious riff on breakfast for dinner, top a bed of frisée greens with a sunny-side up eggs.

For a delicious riff on breakfast for dinner, top a bed of frisée greens with a sunny-side up eggs. Fry the eggs in a little butter for crispy, flavorful undersides. Lay the eggs over tender asparagus, sweet bell peppers, green onions, smoky bacon and toasted breadcrumbs.

Makes 2 servings

Ingredients

Water
1 tsp salt
8 oz thin asparagus, woody ends removed
1 small head frisée
1 mini orange bell pepper, seeded and thinly sliced
1 mini red bell pepper, seeded and thinly sliced
¼ cup sliced green onions, white portion only
1 tbsp butter
2 large eggs
4 slices bacon, cooked crisp and crumbled
2 tbsp toasted bread crumbs
Salt and freshly ground black pepper, to taste
Freshly grated Parmesan, to taste

Directions

Half-fill a large skillet with water; add 1 teaspoon salt. Bring to a boil; add asparagus and cook 1 to 1½ minutes or until slightly softened but still firm in the center. With tongs, immediately transfer to a pan of ice water to cool thoroughly; drain.
Place layer of frisée on serving platter. Sprinkle with bell pepper slices and green onions. Lay asparagus in center of dish.
In a small skillet, melt butter over low heat. Add eggs; cover and cook without turning for 2 to 3 minutes or until egg is cooked and yolk is still runny. Place eggs over asparagus. Sprinkle with bacon and bread crumbs. Season with salt, pepper and Parmesan.