Springtime hash: Asparagus and peas, sunny side up

 

asparagus pea hash After a brutal winter that destroyed the plumbing at Pinecone Meadow Farm, we are more than ready for a little spring.

And what better way to celebrate spring than with a splendid savory breakfast showcasing the first asparagus and peas, topped with a springtime egg?

Can’t think of anything better, I say.  Which brings me to my springtime hash.  Hash is such an unappealing word for such a lovely dish, a melange of vegetables, sauteed simply. We’ll just get past that, shall we?

And of course the egg just tops it beautifully, although you can serve this hash without if you are looking for a pretty side for your dinner main course.

My friend who raises chickens tells me that when the weather gets warm, her hens start laying like crazy after taking most of the winter off.  So eggs are really another springtime ingredient.

And with Mothers Day around the corner, when we gather in honor of our most beloved, this makes an easy Sunday brunch or lunch, followed by your favorite indulgent dessert, like maybe a strawberry bourbon sundae.

Then you can move on to looking at old photos with funny hair styles from Mothers Days of old.  Or whatever your Mothers Day tradition might be.

Springtime Hash with Sunnyside Egg

Serves four

1/4 cup olive oil, divided

1 large onion, diced

1 pound asparagus, cut into 2-inch pieces

2 Yukon gold potatoes, diced

1 cup peas

1 cup grape tomatoes

4 eggs

salt and pepper

Preheat a big skillet over medium high heat, and preheat your oven to 275 degrees.  Add two tablespoons of the olive oil, onion, potatoes and asparagus and cook until they begin to brown, about five to six minutes.  Add peas and grape tomatoes and cook until peas are tender, another three to five minutes.  Transfer to an ovenproof platter and place in the oven to keep warm while the eggs cook.

To cook the eggs, wipe the skillet, return to the heat.  Wet your fingers and fling a few drops of water onto the skillet.  If the water dances, you have a good temperature, but if it sizzles vigorously, turn the heat down.

Add the remaining two tablespoons of olive oil. Gently crack each egg and ease it into the skillet.  Cook until whites are firm and yolks are still soft.  Transfer to the platter, or divide the vegetables among four serving plates and top each with an egg.

 From the archives

RusticKitchen fritatta If you’re looking to make your eggs ahead of time, try my asparagus and white cheddar fritatta.

Are Facebook, Twitter or Pinterest friends? Photo and recipe by Janine MacLachlan, www. RusticKitchen.com. All rights reserved.

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