Midnight Asparagus with Creamy Eggs

Ingredients

• 1 1/4 pounds asparagus, tough ends removed, chopped into 1 1/2-inch pieces
• 2 tablespoons extra-virgin olive oil
• 1/4 medium onion, diced
• 1/2 teaspoon kosher salt
• 1/4 teaspoon fresh-ground black pepper
• 4 large eggs
• 1 tablespoon juice from 1 lemon
• 4 slices crusty bread

Directions

1. Move your oven rack until it sits about 5 inches beneath the broiler. Switch on the broiler and give it 2 minutes to heat. Pour the oil into a 12-inch oven-proof skillet, then slide the skillet under the broiler for 2 minutes. You want the skillet and oil hot, not smoking.
2. Take the skillet out carefully, then add the asparagus and onion. Toss everything around so the vegetables get coated in the oil. Put the skillet back under the broiler and shut the door. Let the vegetables cook until they are lightly browned but still have some life to them, 3 to 4 minutes, stirring once halfway through.
3. Pull the skillet out again and nudge the asparagus and onion out toward the edges, leaving the middle of the pan clear. Gently crack the eggs into that open center. Slide the skillet back under the broiler and close the door. Cook until the egg whites have set and the yolks are still runny, about 1 minute.
4. Turn off the broiler and take out the skillet. Spoon the lemon juice over the top, then add salt and pepper to taste. Eat it right from the skillet, or divide it between two plates. Serve with the slices of crusty bread.