Fried Eggs with Crisp Croutons, Bacon and Asparagus
By Chef Jean-Georges Vongerichten
4 slices bacon, preferably double-smoked, cut crosswise into ½-inch pieces
1 slice sourdough bread, crusts removed, cut into ½-inch dice (½ cup)
2 large asparagus spears, trimmed and sliced ⅛-inch thick at an angle
1 stalk spring onion or scallion, white and pale green parts only, thinly sliced at an angle
4 large eggs
1 tablespoon red finger chili, thinly sliced
1 tablespoon fresh dill, chopped
Kosher salt, to taste
- Cook the bacon in a non-stick medium skillet over medium-high heat for about 2 to 3 minutes, stirring occasionally to separate the pieces, until the fat is rendered and the bacon is golden.
- Add the bread and asparagus, and season with a small pinch of salt. Cook, stirring occasionally, for about 7 minutes, until the bacon and bread are evenly browned and crispy. Stir in the onion and cook for about 2 minutes, until tender and fragrant.
Crack the eggs into the skillet, letting the whites run together. When the bottom just sets, sprinkle the chili, dill and a small pinch of salt over the eggs. Cook for about 3 to 4 minutes, until the whites are set and the yolks remain runny. Serve hot and enjoy!