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Fried Egg, Asparagus, Crimini, Surchoix De Chevre

Fried Egg, Asparagus, Crimini, Surchoix De Chevre

Fried Egg, Asparagus, Crimini, Surchoix De Chevre

The sign said spring chicks available for order at four dollars and seventy five cents each.

With the first delivery of April 1st already filled, an indicator that a number of folks have now graduated towards the concept of fresh home pastured eggs in the raising of backyard chickens.

Not residing in a community where such adventure would be permitted, contentment still inspires awe in the newness of the season upon us, the time of new birth and renewal.


Despite continued cold, an area nursery center displayed limited vegetables readying for digging up the raised beds and preparing the soil among varied selections as red and green cabbages, leafy green kale along with an interesting variety of a more delicate, shapely cousin with pink tinged trim.

There were Swiss chard and mustard greens and inside the sliding doors requiring a good yank to get in and out was the warm interior nursery who’s long wooden planks set small containers of fresh herbs spreading tiny stems with sprouting shades and shapes showcasing another peek among the broader garden varieties shortly ahead.


Not yet entirely motivated for setting down a worn metal shovel digging defrosting soil, setting a solid plan for maximizing the seasons supply ahead though is on the agenda. With a twenty percent sale at the local Primex garden center the only regret was not picking up one of those cute garden plan books where one can map out in full detail the ins and outs of an efficient and abundant selection of choice foods that will set between the cuts of washed out railroad ties in a precisely designed rectangular arrangement.  


Renewal shows its face at every market in square silver tins lined with water that host bunched green tipped stalks of the slender crisp variety barely requiring a mere stingy snap from any vague toughness at the base.

Roasted with a bit of olive oil, salt, and pepper in short order yields full flavor along with its brightly retained color.

Scuffed, dirt specked brown crimini mushrooms continue to flourish and combine flavors and textures harmoniously arranged in combination with the finished spring pencil shaped asparagus, further enhanced at center, bright white, golden yellow centered juices of a fried egg.


Stirred and scattered emerge fresher scents and more pronounced flavors including generous market bunches of herbs, large shaped leaves of Italian parsley and elegantly lengthy sprigs lined with budded thyme.  


Inspired too with a newly found cheese, Surchoix De Chevre, a creamy, pale, hard goat cheese imparting a mellow, flavorful tang finishing off the Plat du Jour, Fried Egg, Asparagus Crimini Surchoix De Chevre.

Imported from Switzerland, this unique find recently identified among the huge domestic and imported selections at Wegmans turned into a great new favorite sliced then broken into small coarse size pieces which tuck and snuggle well between those renewed flavors bursting forth highlighting the new season, this year, particularly, and especially welcomed and appreciated, the breath of spring.  

Fried Egg, Asparagus, Crimini, Surchoix De Chevre

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Category: Breakfast and Brunch, Veggies

Cuisine: French Inspired

Servings: 4

Fried Egg, Asparagus, Crimini, Surchoix De Chevre


  • 1-1 1/2 pounds thin Asparagus, tough bottom pieces of stalk lightly snapped off
  • 3/4 pound Crimini Mushrooms, halved, quartered pieces
  • 4 ounces Surchoix De Chevre, thinly sliced, broken into coarse bite size pieces
  • 2 tablespoons each olive oil for asparagus and mushrooms
  • 5 sprigs fresh thyme, leaves removed from sprigs
  • 1 teaspoon chopped fresh parsley
  • 4 large eggs
  • 1 tablespoon butter, plus more
  • coarse kosher salt
  • cracked black pepper


  1. Preheat oven to 350 degrees.
  2. Set just rinsed asparagus with some water droplets still clinging to the stalks onto a parchment lined baking sheet, toss with 2 tablespoons olive oil and a generous pinch each salt and pepper. Roast around fifteen minutes. Transfer to a cutting board to cool then cut stalks on an angle into a half or three-quarter inch bite size pieces. Tumble into a medium- size glass bowl
  3. On medium high temperature, heat a large nonstick saute pan, pour in 2 tablespoons olive oil, swirl to cover bottom of pan. Drop mushrooms evenly around pan and cook without disturbing around two minutes to sear, then shake pan to cook evenly sauteing another three to four minutes. Sprinkle in 1 teaspoon fresh thyme and a large pinch of kosher salt and cracked black pepper. Tilt the cooked, seasoned mushrooms into the bowl of roasted, chopped asparagus, stir gently.
  4. Arrange the asparagus and mushrooms on the plate creating an outer circle all around.
  5. Evenly place coarse broken pieces of the Sur Choix Chevre cheese tucking in around the vegetables
  6. Heat nonstick saute pan, melt 1 tablespoon butter, fry the eggs, adding more butter if needed, covering with a lid for the last minute until done, sprinkle with salt and pepper.
  7. Set each fried egg to the center of the plate surrounded by the arranged vegetables and cheese Sprinkle over the chopped parsley and remaining thyme

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  1. Posted March 25, 2014 at 1:52 pm | Permalink

    This looks amazing! I’ll be pinning it to try out in the future! Seems easy enough that I won’t totally mess it up haha


    • Posted March 25, 2014 at 2:25 pm | Permalink

      Hi Chelsea, this is such an easy dish, so fresh and tasty and perfect for spring, I sure hope you do give it a try. Thanks for the pin! See you at chelsandthecity. Thanks for joining in.

  2. Posted March 25, 2014 at 2:11 pm | Permalink

    Looks absolutely delicious! Anything with asparagus makes me drool 🙂
    Faith Towers recently posted…Orange & Gray Home Decor IdeasMy Profile

    • Posted March 25, 2014 at 2:29 pm | Permalink

      Thanks Faith, the bright green pencil-thin stalks all bundled together sure are perfect for spring, and in light of you being an asparagus fan, yes, versatile asparagus is enjoyable in so many different ways. Thanks for joining in. See you soon at design fixation.

  3. Posted March 26, 2014 at 6:25 pm | Permalink

    This looks like a lovely late morning breakfast meal. There is a spot by me that makes something similar which I’ve had with a bloody mary.
    Phil recently posted…I love eating a tasty box! Shoga sushi NYC.My Profile

    • Posted March 26, 2014 at 6:45 pm | Permalink

      Hey Phil, agreed, and I would definitely enjoy this as brunch, even for dinner. Bloody Mary sounds good too. I’d love to know the dish that the place nearby you serves. Loved your Post on the Shoga Sushi Bento Box today! Thanks for joining in.

  4. Posted March 27, 2014 at 11:22 am | Permalink

    Asparagus, swiss, mushrooms, eggs…these are a few of my favorite things. That looks delicious and photographs beautifully.

    Great idea for a weeknight dinner.

    • Posted March 27, 2014 at 11:35 am | Permalink

      Thank you. These are a few of my favorite things too. The dish is simple and delicious, yes, I would love it for a quick weeknight dinner as well, enjoy. Thanks for joining in from… life according to Steph.com.

  5. Posted April 1, 2014 at 12:01 pm | Permalink

    Oh wow this looks so yummy, definitely a must try and great food blog by the way one of the best I’ve come across so far.
    P.S Visiting from the Northeast Bloggers link up, stop by and say hello: http://www.lush-fab-glam.com/…/everyday-is-lingerie-day…

    • Posted April 1, 2014 at 12:54 pm | Permalink

      Thanks for joining in and happy you liked the dish. Yes, I did enjoy your Post today and fashion photos see you again on Northeast Bloggers.

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  • Hi, I'm Peggy. Welcome to our Shared Table at Spiced Peach Blog!
    Subscribe here for my fresh, seasonal recipes with an international twist.