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Asparagus Soup with Fried Eggs: Dinner for Breakfast

Springtime Asparagus Soup with Fried Eggs

Have you ever eaten dinner for breakfast? No I don’t mean breakfast for dinner (what some people call brinner). I mean have you ever started the day with a meal you’d typically eat in the evening? Something like soup. Asparagus Soup with Fried Eggs.

They say breakfast is the most important meal of the day. To me that means we should eat our favorite food at breakfast. Soup is one of my favorite foods. It’s time we freed breakfast, and even soup, from the shackles of convention. Think about it: we’re totally cool with eggs and bacon for dinner. Pancakes and waffles too, so why not try it the other way around? What about dinner for breakfast. This Asparagus Soup with Fried Eggs will inject a little dinnertime into your morning routine.

It’s not such an unusual idea. If you’ve ever eaten a cold slice of pizza for breakfast, then you know what I’m talking about. Of course standing at the fridge (with the door wide open) scarfing down leftover cheesy-carbs may be a time-tested hangover cure, but it’s not quite the sort of “bring on the day” meal I’m talking about.

So what am I talking about? Well, I often eat avocado toast for breakfast. Avocado toast is an entry-level breakfast for dinner. It’s a meal that can help you get comfortable with the concept. After all toast in the morning isn’t too out of the ordinary. So try replacing your sweet jam with something savory like avocado. Suddenly your morning toast becomes fancy dinner party food: a crostini or a tartine. La-Dee-Dah.

There are other dinner foods that we should be embracing for breakfast. Some of them will take some getting used too. I like fried chicken for breakfast. Of course I like fried chicken at any meal.

Still, there are plenty of foods we consider dinner in our part of the world that make regular appearances at breakfast tables around the world.

Wine Pairing

Signal Ridge Bubbles NV

Signal Ridge Bubbles NV
Asparagus is a notoriously difficult food to pair with wine. Its assertive earthy green vegetal-ness can make tannic reds or oaky whites taste “off” and unpleasantly harsh. Evan Goldstein, author of Perfect Pairings recommends that you “avoid oak-aged Chardonnay”, for instance, but “a sharper example [of Chardonnay]…can be brilliant.” What could be more brilliant than crisp […]
Ken Eskenazi

Price $25

Pairs well with steamed seafood, smoked salmon, herb-roasted chicken, tapas, terrines and fruit and cheese plates

Big bowls of noodles often start the day in Eastern cultures. The spicy-salty-savory flavor profile will kick-start the day in any language. So why not take the noodle thing one step further? How about a big plate of pasta to break the fast? Pasta Carbonara has carbohydrates, bacon, eggs, and cheese (sound familiar?).

Rice and beans is a common breakfast in Latin America. Nutritionally speaking rice and beans pack a punch. Meaning this metabolism booster is a powerful example of dinner for breakfast. But it’s still not what I mean.

Asparagus Soup with Fried Eggs

I mean soup. Asparagus Soup with Fried Eggs. Soup is the ultimate dinner food. Soup starts dinner parties all over the world– but have you ever started the day with soup as your morning meal? I think it’s a good idea.

Miso soup is a popular breakfast in Japan, so I can’t take credit for the idea in general. But I do like the concept, and I believe Asparagus Soup with Fried Eggs could make the first meal of the day the best meal of the day. Its flavors and textures are perfect with a little bubbly too. This soup, paired with a bottle of Anderson Valley Signal Ridge Bubbles, could take your next brunch party out of its boring box. I was even tempted to lay a couple slices of bacon on top. How brunch is that? In the end I decided morel mushrooms in the broth added just the right whiff of umami to get the day started in style. GREG

Springtime Asparagus Soup with Fried Eggs

Springtime Asparagus Soup with Fried Eggs

Print This Recipe Total time Yield 4Published

If green garlic or scapes are not available you can add 1 small garlic clove to 4 ounces chopped scallions.

Springtime Asparagus Soup with Fried Eggs

Ingredients

  • 6 cup low sodium chicken or vegetable broth
  • ¼ cup crushed dried morel mushrooms (or other variety dried mushroom)
  • 2 pound thick springtime asparagus (trimmed to about 6 or 7 inches)
  • 4 ounce trimmed and chopped green garlic or scapes (use the whites, light green, and some of the dark green parts depending on strength)
  • 2 tablespoon extra-virgin olive oil (divided)
  • sea salt and white pepper (to taste)
  • 4 large eggs
  • 4 slice crusty bread (lightly toasted)

Directions

Place the broth and dried mushrooms in a medium saucepan. Bring the mixture to a boil, then remove from heat. Let the flavors steep at least one hour, then strain the broth through a fine-mesh sieve, double-lined with damp cheese cloth. Set the broth aside. Save the reconstituted mushrooms for another use.

Choose the prettiest 4 asparagus spears, cut them in half lengthwise, then cut in half crosswise; set aside. Using a vegetable peeler, lightly peel the remaining asparagus spears to within about 3‑inches of the tip (peeling the asparagus is optional, but will improve texture). Chop the peeled asparagus into 1‑inch pieces.

Place peeled asparagus, green garlic and 2 tablespoons olive oil in a 3 to 4 quart sauce pot. Add enough of the strained broth to barely cover the vegetables, about 4 generous cups (save the remaining broth for another use or to adjust conistency). Bring to a boil, lower the heat, then cover the pan and cook until tender, about 8 minutes. Remove from heat and allow the mixture to cool somewhat. Use an immersion blender to puree the vegetables until smooth. If you need to add a little more broth to get the mixture moving that’s fine. You may alternatively work in batches to carefully puree the soup in a blender or food processor. Season with sea salt and white pepper.

Heat a large, dry, 12-inch cast iron or non-stick skillet over medium-high heat. Place the reserved sliced asparagus quarters into the skillet, arranging them in a single layer cut side down. Cook undisturbed until until lightly charred on one side. Toss, and cook another minute or so. Turn the heat to medium and immediately move the asparagus to a plate and cover with foil to allow the steam to continue cooking the asparagus; set aside.

Return the skillet to medium heat and add remaining 2 tablespoon oil. Fry eggs as you like in oil; season to taste with sea salt and white pepper.

Meanwhile gently reheat the soup, stirring often, then ladle the soup into shallow soup bowls. Top with fried eggs and lightly charred asparagus. Serve immediately with crusty bread on the side.