Crispy Fried Egg Yolks with Asparagus Pesto and Lemon-Parmesan Topping Recipe
This recipe features delicately fried egg yolks, coated in seasoned panko and served atop a vibrant asparagus pesto made with fresh herbs, pine nuts, and a hint of lemon. The result is a rich, creamy, and crispy treat, perfect as an elegant appetizer or a unique main dish that balances crispy textures with bright, herbal flavors.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Frying
- Cuisine: Modern American
- Diet: Gluten Free
Ingredients
Scale
Egg Yolks
- 4 Egg yolks (can use 5 if desired)
- 1 1/4 cups Panko breadcrumbs
- Seasoned salt, to taste
- Avocado oil, for frying
- 1 Lemon (zest and 1/2 juice)
Asparagus Pesto
- 7 stalks Asparagus (tough ends removed)
- 2 cloves Garlic (sliced, green part removed)
- 10 fresh Basil leaves
- 3 tbsp fresh Dill
- 3 tbsp Pine nuts
- 1/2 Serrano pepper (adjust to taste)
- 1/4 cup Parmigiano Reggiano cheese (plus extra for topping)
- 1/4 cup Olive oil
- Salt and pepper, to taste
Instructions
- Prepare the egg yolks: Separate the egg yolks carefully. Place half of the panko breadcrumbs on a plate and season with seasoned salt. Make a small well for each yolk, then gently place the yolks into the centers. Sprinkle the remaining panko over the yolks ensuring they are fully coated. Refrigerate for 20 minutes to firm up the coating.
- Make the asparagus pesto: Heat a pan over high heat and add the asparagus with a pinch of salt and pepper. Sauté for 3-4 minutes until tender. Reduce heat to medium and add a drizzle of olive oil along with pine nuts, sliced garlic, and Serrano pepper. Cook until golden and fragrant, about 4 minutes. Squeeze in half of the lemon juice. Transfer this mixture to a food processor along with basil leaves, dill, Parmigiano Reggiano, olive oil, salt, and pepper. Process until smooth, adding more olive oil if needed to achieve a pesto consistency.
- Fry the egg yolks: Pour avocado oil into a small pan to about 1-2 inches deep and heat until the back of a wooden spoon bubbles, reaching around 360°-375°F (182°-190°C). Using a spoon, carefully lower one yolk at a time into the hot oil. Tilt the pan to fully submerge the yolks and baste them gently with a spoon while cooking. Fry until golden on the outside, about 20-30 seconds.
- Finish and serve: Once fried, use a knife to cut the chalaza (the stringy part connected to the yolk) for easier eating. Place the fried egg yolks over the asparagus pesto. Top with additional Parmigiano Reggiano, lemon zest, and freshly cracked black pepper. Serve immediately to enjoy the contrast of textures and flavors.
Notes
- Use fresh, high-quality eggs for the best flavor and texture.
- Adjust the Serrano pepper amount depending on heat preference; the recipe’s half Serrano was quite spicy.
- Be careful when frying egg yolks as they are delicate—use a gentle hand to prevent breaking.
- The pesto can be made ahead and refrigerated for up to two days.
- If you prefer, substitute pine nuts with walnuts or almonds for a different flavor profile.
Keywords: fried egg yolks, asparagus pesto, crispy egg yolks, panko crusted eggs, elegant appetizer, pine nut pesto, lemon zest eggs
