The pairing of steak and eggs always tempts me on brunch menus; even a wee little piece of red meat feels like a luxury when I haven't been awake for all that long. Bavette, or flap steak, was on sale at my grocery store last week, so I decided to give this dish a shot at home.
I don't have much of a knack for cooking all those interesting, inexpensive, flavorful parts of the cow, and the steaks were a bit disappointing; the side of asparagus and eggs, however, delivered. Since Sally Schneider and Suzanne Goin both recommend topping steamed asparagus with a fried egg and some Parmesan, I had to try it. Now I think I'll be calling on this combination morning, noon, and night, with or without meat on the side.
- 1 pound asparagus, tough ends snapped off
- 1 tablespoon butter
- 3 eggs
- 3/4 cup grated Parmesan
Steam the asparagus. If you don't have a favorite method, try Sally Schneider's: Put the asparagus in a lidded skillet with 1/3 cup of water and a sprinkle of salt. Cover, turn the heat to high, and steam 5-8 minutes, until the asparagus is tender and there is only about a spoonful of water left in the skillet. Peek in and move the asparagus around every once in a while. If the water is evaporating too quickly, add a bit more and adjust the heat. If there is a lot of water left at the end, pour off all but a tablespoon. When the asparagus is tender, remove the skillet from the heat, remove the lid, and toss the asparagus with 1 teaspoon butter.
Fry the eggs in the remaining butter (I fried mine in the buttery skillet I had used to fry my steaks), about 3 minutes at medium-low heat. You want the whites set, but the yolk should be runny so it can meld with the cheese in a nice, saucy way.
Divide the asparagus among 2 or 3 plates. Top each bunch with a bit of cheese, a fried egg, and a bit more cheese. Serve immediately.