Food My Muse

Prepare the Egg
0 Add 1/2 the Panko to a plate and season, make a little well for each yolk and carefully add the rest of the Panko to completely cover them. Refrigerate 20 minutes.
Asparagus Pesto
2 Preheat a pan on high and sauté your asparagus with a bit of salt and pepper for 3-4 minutes.
3 Lower heat to medium, add a touch of olive oil along with the pine nuts, garlic and Serranos. Sauté until golden, about 4 minutes. Then, squeeze in half of the lemon.
4 Place that in the food processor along with the basil, dill, Parmigiano, olive oil salt and pepper. Then, process until smooth add a little more oil if needed.
Fried Egg Yolks
5 Add your avocado oil to a pan filled to about 1-2 inches. I liked using a small pan to use less oil. Preheated until the back of a wooden spoon bubbles. You need it to be about 360°-375°.
6 Very carefully, fry one yolk at a time using a spoon to lower it to the oil. tilt your pan a bit to completely submerge the yolk and baste with a spoon. Cook until golden, should be about 20-30 seconds.
7 Cut the chalaza once fried.
8 Serve tover the sauce, add more Parmegiano, lemon zest and freshly cracked black pepper and that is it!