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Crispy Fried Egg Yolks with Asparagus Pesto Recipe

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4.7 from 72 reviews

This recipe for Fried Egg Yolks features delicately breaded and quickly fried egg yolks served over a vibrant asparagus pesto. The crispy exterior contrasts beautifully with the rich, creamy yolk inside, complemented by a zesty, herbaceous sauce made from fresh asparagus, basil, dill, pine nuts, garlic, Serrano pepper, lemon, and Parmesan cheese. Perfect as a stunning appetizer or a unique brunch dish.

Ingredients

Scale

For the Fried Egg Yolks

  • 4 Egg yolks (can use 5 if preferred)
  • 1 1/4 cup Panko breadcrumbs
  • Seasoned salt, to taste
  • Avocado oil, for frying

For the Asparagus Pesto

  • 7 stalks Asparagus (tough ends removed)
  • 2 cloves Garlic (sliced, green part removed)
  • 10 leaves Fresh basil
  • 3 tbsp Fresh dill
  • 3 tbsp Pine nuts
  • 1/2 Serrano pepper (adjust according to heat preference)
  • 1/4 cup Parmigiano Reggiano (plus extra for topping)
  • 1/4 cup Olive oil
  • 1 Lemon (zest and juice from half)
  • Salt and pepper, to taste

Instructions

  1. Prepare the Egg Yolks: Separate the egg yolks carefully and place them aside. On a plate, spread half of the panko breadcrumbs and season them with seasoned salt. Create a small well for each yolk and gently place each yolk into a well. Cover each yolk completely with the remaining panko breadcrumbs. Place the coated yolks in the refrigerator for 20 minutes to set.
  2. Make the Asparagus Pesto: Heat a pan on high and sauté the trimmed asparagus with a pinch of salt and pepper for 3 to 4 minutes until slightly tender. Reduce the heat to medium and add a touch of olive oil, pine nuts, sliced garlic, and chopped Serrano pepper. Continue to sauté until golden and fragrant, about 4 minutes. Squeeze in the juice of half a lemon and transfer the mixture to a food processor.
  3. Process the Pesto Ingredients: Add the fresh basil, dill, Parmigiano Reggiano, olive oil, and seasoning to the food processor with the sautéed asparagus mixture. Process until smooth, adding a little more olive oil if the consistency is too thick. Adjust salt and pepper to taste.
  4. Fry the Egg Yolks: Pour avocado oil into a small pan until it is 1-2 inches deep and preheat to 360°-375°F (use the back of a wooden spoon to check for bubbles). Carefully lower one panko-coated yolk at a time into the hot oil using a spoon. Tilt the pan to completely submerge the yolk and spoon hot oil over it to baste. Fry each yolk for 20 to 30 seconds until golden and crispy. Remove and place on a paper towel to drain excess oil.
  5. Remove the Chalaza: Once fried, carefully cut the chalaza (the stringy membrane attached to yolk) from each yolk.
  6. Serve: Spoon the asparagus pesto sauce onto serving plates. Place the fried egg yolks on top. Garnish with additional Parmigiano Reggiano, lemon zest, and freshly cracked black pepper. Serve immediately and enjoy this unique, flavorful dish.

Notes

  • Be very gentle when handling the egg yolks to avoid breaking them before frying.
  • The Serrano pepper can be adjusted based on your preferred spice level; removing the seeds will reduce heat.
  • Use a small pan for frying to reduce the amount of oil needed.
  • Make sure the oil temperature is between 360°-375°F for crisp and quick frying without absorbing excess oil.
  • Leftover asparagus pesto can be stored in the refrigerator for up to 3 days and used as a sauce or spread.

Keywords: fried egg yolks, asparagus pesto, crispy egg yolks, panko breadcrumbs, unique appetizer, brunch recipe, Italian flavors

Find it online: https://flavorsbymaya.com/crispy-fried-egg-yolks-with-asparagus-pesto-recipe/