I love brioche. You can’t even imagine the restraint I have to use every time I see it in the grocery store. I’d buy it more often if it would last more than a few hours. Zero self-control with bread. Negative self-control with brioche. Now, I can get the brioche home without sampling a “taste” en route. Once the loaf gets into the kitchen though, it’s a lost cause. Sometimes I just go at the whole thing. Kind of like sitting in front of the TV with a bowl of brownie batter and a spatula. Check. And check. The loaf of brioche that the slice pictured above came from also got devoured. Minus the one piece that my boyfriend got on his place. Lucky guy, right? So buying brioche is for special occasions only from now on. Since I tend to mosey my way into a grocery store 4 to 5 times a week, buying a loaf of brioche every trip would be moderately to severely disastrous for my health.
Looking for a quick and easy dinner? This recipe certainly qualifies, and boy is it aesthetically pleasing. You can even scrap the balsamic reduction part if you don’t want to wait for it to thicken. I just happen to love a good balsamic reduction. Or drizzle a salad dressing of your choice on top. Whatever floats your boat, really.
asparagus and fried eggs on brioche
useful gadgets: asparagus steamer
2 slices Brioche bread
3 tbsp butter, softened
½ lb asparagus, ends trimmed
½ tsp cracked pepper
½ tsp salt
½ cup balsamic vinegar
¼ cup parmesan, shredded
Spread the softened butter on both sides of the Brioche. Toast the bread in a skillet until lightly browned on each side and place the two pieces on separate plates. Now, don’t feel the need to run out just to buy Brioche. Sourdough would also work great, or any thick white bread, like Texas toast. I just happened to be moderately obsessed with the eggy buttery goodness that is Brioche.
Steam the asparagus for 5-8 minutes, depending on the thickness, or saute them in olive oil for 5-6 minutes over medium-high heat. When the asparagus are done, place them on a paper towel lined plate to dry a bit and divide them between the two pieces of Brioche.
Fry the eggs, sunny side up. Sprinkle the salt and pepper on both of the eggs as soon as you crack them into the pan. Cook until the whites are firm but the yolks are still runny. Top each piece of brioche with a fried egg.
To make the balsamic reduction, pour the balsamic vinegar into a small saucepan and bring it to a steady simmer. Cook until the liquid has reduced to half, about 3-4 minutes. The consistency should be thick, but if you cook it too long or let it stand more than 10 minutes after it’s been cooked, the balsamic will turn into goop. Think molasses, but harder to work with.
Drizzle the balsamic reduction over each egg. Split the shredded parmesan over the two plates and there you have it. Asparagus and fried eggs on brioche!