Ingredients
1 c. quinoa
kosher salt
1 bunch asparagus, trimmed and chopped into rounds
1 c. panko bread crumbs
1 clove garlic, grated
1/4 c. chopped fresh parsley, plus more for garnish
1 tsp. lemon zest
2 tbsp. extra-virgin olive oil
8 large eggs
Freshly ground black pepper
Sea salt, for garnish
Hot sauce, for serving
Preparation
Step 1In a medium pot, cook quinoa according to package instructions. During the last minute of cooking time add a pinch of salt and asparagus. Turn off heat and keep warm.Step 2In a small bowl, mix together panko, garlic, parsley, lemon zest, and salt, then add olive oil.Step 3In a large 12" skillet over medium-low heat, add half the panko mixture and lightly toast, about 30 seconds. Using a rubber spatula, make 4 wells in the bread crumbs. Crack eggs one at a time into a bowl and gently transfer eggs into each well without cracking the yolks. Step 4Bring heat to medium-high and cover pan partially until eggs have a crispy edge, whites are set and yolks are slightly runny, about 3 minutes. Transfer eggs to a plate and repeat for remaining eggs.Step 5Serve eggs and bread crumbs over asparagus quinoa. Garnish with parsley and a sprinkle of sea salt. Serve with your favorite hot sauce, if desired.
