If you’re looking for a dish that’s as visually stunning as it is delicious, this combination of Asparagus with Fried Eggs, kumquats and hummus is a winning choice. It’s a plate of contrasts—crisp and creamy, savoury and sweet, rich yet refreshing. Whether you’re enjoying it as a brunch, a light lunch, or even a supper dish, this meal brings an exciting balance of flavours to the table.
The Foundation: Hummus
A smooth and creamy base of hummus provides the perfect starting point. Earthy and slightly nutty, it offers a rich contrast to the sharper, brighter ingredients. The beauty of hummus is its versatility—you can use a classic chickpea version or experiment with variations like white bean hummus for a different depth of flavour.
The Green Elegance: Asparagus
Asparagus adds a vibrant touch with its tender yet slightly crisp texture. When cooked just right—pan-fried or lightly grilled—it develops a slight char that enhances its natural sweetness. The key is to keep the spears firm yet tender, allowing them to complement rather than overpower the other ingredients.
The Golden Centrepiece: Fried Eggs
A perfectly fried egg with a runny yolk is the star of this dish. As you cut into it, the yolk spills over the hummus and asparagus, creating a luscious sauce that ties everything together. The crisp edges of the egg add a slight crunch, making every bite a contrast of textures. Let’s face it, Asparagus with Fried Eggs would just be asparagus with out having any eggs.
The Unexpected Twist: Kumquats
Now, here’s where things get interesting. Kumquats, with their vibrant citrusy punch, bring a fresh, slightly tart sweetness that cuts through the richness of the egg and hummus. Unlike other citrus fruits, kumquats can be eaten whole—skin and all—adding both a juicy burst and a slight bitterness that enhances the overall balance of the dish.
Bringing It All Together
Asparagus with Fried Eggs is a beautiful play on textures and flavours, where every element has its role. Serve it with warm, crusty bread to scoop up the hummus and egg yolk, and you have a plate that’s not just nourishing but also deeply satisfying. Whether you’re trying something new or simply elevating your usual brunch, Asparagus with Fried Eggs will surprise you in the best way possible.
Asparagus with Fried Eggs
Ingredients
- 12 spears asparagus trimmed
- 2 tbsp olive oil divided
- 2 large eggs free range
- 6 whole kumquats sliced in half
- 200 g hummus
- salt to taste
- black pepper to taste
- 2 slices crusty bread for serving
Instructions
- Heat 1 tablespoon of olive oil in a pan over medium heat. Add the asparagus and cook for 3–4 minutes, turning occasionally, until tender but still vibrant green. Remove from the pan and set aside.2 tbsp olive oil, 12 spears asparagus
- In the same pan, add the remaining olive oil. Crack the eggs into the pan and cook for 2–3 minutes until the whites are set but the yolks remain runny. Season with salt and black pepper.2 large eggs, salt, black pepper
- Spread the hummus evenly onto two serving plates. Arrange the cooked asparagus on top.200 g hummus
- Place a fried egg over the asparagus on each plate. Scatter the kumquat around the plate, allowing their juice to mingle with the other elements.6 whole kumquats
- Enjoy as is or with a side of warm crusty bread for extra texture and flavour.2 slices crusty bread
12 comments
At first, I wasn’t sure about kumquats in a savoury dish, but they completely won me over! Their tanginess balanced out the richness of the eggs and hummus so well.
Made this for breakfast and ut was delicious. So easy and such a clean taste. Doing this again.
I made this for a weekend brunch, and it was absolutely divine! The hummus added a creamy richness, while the kumquats brought a zesty contrast that I wasn’t expecting but totally loved.
Quick to prepare, full of flavour, and beautifully presented. The best part was the way the egg yolk mixed into the hummus—just heavenly.
I really enjoyed the textures in this dish, and the hummus base was a great touch.
This dish is a perfect example of how a few good ingredients can create something truly special.
The asparagus had just the right amount of bite, and the runny egg yolk mixed with the hummus was just chef’s kiss. I was skeptical about the kumquats at first, but their burst of citrus really lifted the whole dish.
This was so easy to put together but looked and tasted like something from a high-end café.
I loved how fresh and light this dish tasted. The balance of flavours was spot on—earthy hummus, slightly bitter asparagus, creamy egg, and sweet kumquats.
The contrast of textures was my favourite part—crisp asparagus, smooth hummus, and that gooey egg yolk. I think next time, I’ll try adding a sprinkle of dukkah or some toasted nuts for an extra crunch.
Loved it but next time, I’ll serve it with warm pita bread to scoop everything up.
It was lovely but it maybe needed some chilli flakes or a drizzle of tahini to add another layer of flavour. Still, a solid dish that I’ll experiment with again.