Fried eggs with mushrooms and asparagus in a grilled pan

Votes: 3

How to cook - Fried eggs with mushrooms and asparagus in a grill pan

Time: 30 min.
Complexity: easily
Servings: 4 - 6

There's something so summery about fried eggs grilled outdoors that always lifts the spirits. First and foremost, it's the wonderful smoky flavor. To achieve this, grill oyster mushrooms and sliced asparagus before adding them to the fried egg whites in a skillet. For frying, you'll need a large cast-iron skillet. To prevent the yolks from breaking and ensure a neat fried egg, crack the eggs into a bowl first and then pour them into the hot skillet. Serve the eggs with lightly grilled baguette slices for dipping into the runny yolks and enjoying.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Half a bunch of asparagus, trim the tough ends and cut the stalks into large pieces
110 g oyster mushrooms, trimmed and torn into pieces
5 tbsp. l. olive oil
2 cloves garlic, grated
2 teaspoons fresh thyme
8 large eggs
Half a baguette, cut diagonally
Chopped fresh parsley, grated Parmesan and red pepper flakes, for serving

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Preheat the grill to medium-high heat. Place the asparagus and mushrooms in separate bowls; toss each with 1 tablespoon olive oil, 1 clove garlic, 1 teaspoon thyme, and a pinch of salt and black pepper. Place the asparagus and mushrooms on opposite sides of the grill basket and cook, stirring occasionally, until tender and browned around the edges, about 3 minutes for the asparagus and 7 minutes for the mushrooms. Transfer to a large plate.
Heat a large cast-iron skillet over high heat and add the remaining 3 tablespoons olive oil. Crack the eggs into a bowl, then pour them into the skillet; season with salt. Scatter the vegetables over the egg whites, being careful not to get them on the yolks. Cook, rotating the skillet, until the whites are set but the yolks are still runny, 5 to 8 minutes. Meanwhile, toast the bread on the grill until golden brown, 1 minute per side.