Ingredients

4 egg yolks (you can use 5 if preferred)

1 1/4 cup panko

Seasoned salt (to taste)

Avocado oil (for frying)

1 lemon (zest and 1/2 of the juice)

2 cloves garlic (sliced, green part removed)

10 leaves fresh basil

3 tbsp fresh dill

3 tbsp pine nuts

1/2 serrano pepper (use a whole one if yours is mild)

7 stalks asparagus (tough ends trimmed)

1/4 cup Parmigiano Reggiano (plus more for topping)

1/4 cup olive oil

Instructions

Step 1: Prepare the egg yolks by separating them carefully from the whites, keeping the yolks intact.

Step 2: Spread half the panko on a plate, season it with seasoned salt, and create small wells for each yolk. Gently place the yolks in the wells, then cover them completely with the remaining panko. Refrigerate for 20 minutes to set.

Step 3: Preheat a pan over high heat. Add asparagus with a pinch of salt and pepper and sauté for 3 to 4 minutes until slightly tender.

Step 4: Reduce heat to medium, add a splash of olive oil, pine nuts, garlic, and serrano pepper. Cook until golden, about 4 minutes. Squeeze in half the lemon juice and remove from heat.

Step 5: Transfer the asparagus mixture to a food processor along with basil, dill, Parmigiano Reggiano, olive oil, salt, and pepper. Process until smooth, adding more olive oil if needed to reach a pesto consistency.

Step 6: Pour avocado oil into a pan to a depth of 1-2 inches and heat to around 360°-375°F (look for bubbles on the back of a wooden spoon to test readiness).

Step 7: Carefully lower one coated egg yolk at a time into the hot oil using a spoon. Tilt the pan slightly to cover the yolk completely, and baste it with oil using the spoon. Fry until golden, about 20 to 30 seconds.

Step 8: Once fried, cut the chalaza (the stringy part attached to the yolk) from each yolk.

Step 9: Serve the fried egg yolks over the asparagus pesto. Garnish with extra Parmigiano Reggiano, lemon zest, and freshly cracked black pepper.

Tips & Variations

Use ripe, fresh eggs for firm yolks that hold together better during frying.

Add a pinch of smoked paprika to the panko for a subtle smoky flavor.

Swap basil or dill for fresh parsley or chives in the pesto for a different herb profile.

Control the heat level by adjusting the amount of serrano pepper or omitting it entirely for a milder pesto.

FAQs

Can I use whole eggs instead of just yolks?

This recipe is designed specifically for yolks to achieve a delicate, creamy center with a crispy crust. Using whole eggs will change the texture and may not hold together well when frying.

What is the best oil to fry the egg yolks?

Avocado oil is ideal for frying because of its high smoke point and neutral flavor. You can also use other neutral oils with high smoke points like vegetable or peanut oil.