Ingredients (serves 2, but you can 1/2 or double as needed):
- 4 eggs
- 3 tbsp unsalted butter
- 6 asparagus spears
- 2 slices of good whole grain bread
- 8 slices of fontina cheese (or any other medium-flavoured cheese)
- 2 marinated artichoke hearts
- 3 cups torn frisee lettuce
- juice from 1/2 a lemon
- olive oil
- salt & pepper
- Place a medium sized skillet on medium heat. Add the butter. Cook until the butter has foamed twice (once when the water in the butter is cooking off, and a second time when the butterfat & milk solids separate). You need to keep an eye on it, so you don't burn it. It should be a deep golden brown colour - a good site to see the right colour is here: http://www.chow.com/stories/10060.
- Once butter is browned, beat the eggs together with a pinch of salt. Add to the brown butter and cook, stirring occasionally, until the eggs are cooked to your liking.
Artichoke Fontina Toast
- Preheat oven to broil at 400 degrees. Toast the bread. Top with slices of the artichoke heart. Place slices of (or grated) cheese on top. Put under the broiler on the highest rack and let broil until the cheese is melted and bubbly.
- Tear off bite-sized pieces of the lettuce. Dress with the lemon juice and a drizzle of olive oil. Add salt and pepper to taste.
- Trim off the woody end of the asparagus and coat lightly in olive oil. Heat a pan on medium-high heat and cook asparagus until slightly browned on each side and cooked but still with a good crunch. Season with salt.
Tip: the toast and the egg will take the longest, so best to do those first. You can cook the asparagus after everything else is done - that will only take about 3-4 minutes (and in the meantime you can keep the rest warmed in an oven at about 150 degrees)
Plate and enjoy with a lovely cup of fresh joe :)