Grilled Asparagus with Fried Eggs and Pancetta Recipe | Myrecipes - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by David Bonom
Asparagus and fried eggs are a classic springtime combo for good reason--they're delicious together. Medium-thick asparagus spears will char nicely outside while staying crisp-tender within.
Ingredients
- 1 pound asparagus, trimmed
- Cooking spray
- 8 (1-ounce) slices refrigerated polenta
- 2 ounces pancetta, chopped
- 1 1/2 cups sliced onion
- 1/8 teaspoon crushed red pepper
- 3 garlic cloves, thinly sliced
- 2 teaspoons butter
- 4 large eggs
- 3/8 teaspoon kosher salt, divided
- 3/8 teaspoon freshly ground black pepper, divided
- 2 teaspoons extra-virgin olive oil
Instructions
- Heat a grill pan over high heat. Coat pan and asparagus with cooking spray. Add asparagus to pan; cook 7 minutes or until charred, turning occasionally. Place asparagus on a baking sheet; keep warm. Lightly coat polenta with cooking spray. Add polenta to pan; cook 2 minutes on each side or until grill marks appear. Add polenta to pan with asparagus; keep warm.
- Heat a large nonstick skillet over medium-high heat. Add pancetta to pan; sauté 2 minutes or until pancetta begins to brown. Stir in onion, red pepper, and garlic; sauté 6 minutes or until onion is lightly browned. Add onion mixture to pan with asparagus and polenta; keep warm. Return skillet to medium-high heat. Add butter to pan; swirl to coat. Crack eggs, 1 at a time, into pan; cover and cook 2 minutes or until whites are set and yolks are soft. Sprinkle with 1/8 teaspoon salt and 1/8 teaspoon pepper.
- Divide polenta, asparagus, and onion mixture evenly among 4 small plates; top each serving with 1 egg. Sprinkle evenly with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper; drizzle each serving with 1/2 teaspoon oil.
PCOS-Friendly Foods in This Recipe
This recipe contains the following foods that may benefit PCOS management: Asparagus.
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