Skillet Eggs with Asparagus, Pancetta, and Parmesan Recipe
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Category
Mains
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Cusine
American
What do you need?
How to make?
Ingredients
1 tablespoon olive oil
¼ pound pancetta, cut into ¼-inch cubes
1 bunch of asparagus, trimmed and cut into 1 to 2-inch pieces on the bias
1 medium shallot, sliced
1 medium clove garlic, minced
1 tablespoon butter
¾ cup chopped fresh parsley leaves
½ cup grated parmesan, plus more for shaving
½ tablespoon fresh juice from 1 lemon
Pinch of dried red chili flakes
Kosher salt and freshly ground black pepper
4 eggs
Extra-virgin olive oil, for drizzling
Directions
Adjust the broiler rack in the oven so that it’s on the second highest setting and preheat broiler to high. Heat 1 tablespoon of oil in a 12-inch skillet over medium-high heat until shimmering. Add the pancetta and cooking, stirring frequently until rendered and crisp, about 4 minutes. Lower the heat to medium and add the asparagus, shallot, garlic, butter, half of the parsley, grated parmesan, and chili flakes . Season with salt and pepper. Cook, stirring, until asparagus begins to brown, 2 to 3 minutes. Stir in the lemon juice. Remove the skillet from the heat and make four wells. Crack the eggs in the wells, season with salt and pepper, and place under the broiler until the whites are set but the yolks are still running, about 2 minutes. Sprinkle with remaining parsley, some shaved parmesan, and a good drizzle of high-quality olive oil. Serve immediately.