Broken eggs with green asparagus and shavings

Ingredients

12 medium green asparagus spears (tips + 5 cm stem)
4 free-range eggs (L)
120g Iberian ham shavings (80g for sautéing + 40g crispy)
2 medium potatoes (optional, for a crispy base)
3 tablespoons extra virgin olive oil
Coarse salt and black pepper

Step by step

Peel and dice potatoes into small cubes (1 cm).
Fríe en 2 cucharadas AOVE a fuego medio-alto: → 8-10 min → doradas y crujientes por fuera, tiernas por dentro.
Drain on paper towels. Coarse salt. Keep warm.
Cut off the tough part of the asparagus stalk.
In the same pan (without cleaning) add 1 tablespoon of olive oil and sauté the asparagus for 3-4 minutes over high heat → bright green and crispy.
Add 80g of shavings → 1 more min (they melt and envelop).
Remove everything to a plate. Keep warm.
In a clean pan (or the same one) add a splash of olive oil.
Fry 4 eggs over medium heat: → Golden edges, runny yolk.
Coarse salt only in the egg white.
For the shavings topping, use a small non-stick frying pan (without oil) and add 40g of shavings. 1-2 minutes over medium heat → crispy like chips.
Reservation on paper.

Final assembly

Rustic option (frying pan):
- In the egg pan: place potatoes + asparagus with melted ham.
- On top of the eggs.
- Break the yolks with a spoon → flood everything.
Plate option:
- Crispy potato base.
- Asparagus + melted ham.
- Egg on top → break when serving.
Crown:
- Crispy shavings on top.
- Freshly ground black pepper.
- A drizzle of raw extra virgin olive oil.

Quick variations

Cream base

No potato

Baked

Micro

Replace with

Omit

Everything on a tray 200 ºC 12 min

Asparagus 2 min microwave + poached egg

Add

Diced fried bread

Grated Idiazabal cheese

Grated truffle

Chef’s tip: Perfect yolk: Cover the pan for 20 seconds at the end → the white sets, the yolk remains runny. If you don’t want potatoes: Use toasted crystal bread as a crispy base. Ready in 20 minutes!