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overhead shot of a fried egg, peas, asparagus arranged to look like a sunrise

Crispy Fried Egg Sunrise

I love this crispy veggie egg dish because it is so simple and completely guilt-free! The fried whites take minutes to cook, and they are topped with a divine lemony herbed crème fraîche. The blanched asparagus and peas add the perfect crunch and texture, and the Summer squash is enjoyed raw. The egg yolk adds ideal richness and is divine when broken into the veggies and cream.
Prep Time 8 minutes
Cook Time 7 minutes
Total Time 15 minutes
Course Breakfast, Brunch, Lunch
Cuisine American
Servings 1 person
Calories 593 kcal


Crispy Egg Base

  • 3 eggs, separated, one-yolk reserved
  • 1 bunch asparagus, (I used purple, but you can use any color)
  • 1 cup fresh shelled peas
  • ½ Summer squash, shredded
  • Salt and pepper to taste.
  • Olive oil.

Lemon Dill Crème Fraîche

  • ½ cup crème fraîche
  • 1 tbsp fresh dill, minced
  • 2 tbsp Parmigiano Reggiano, finely grated
  • 1 tbsp lemon zest
  • 1 tbsp lemon juice
  • salt and pepper to taste


Crispy Egg Base

  • Slightly whisk the egg whites and season with salt and pepper. Reserve.
  • Bring a large pot of water to a boil and season it, so it tastes, “salty like the sea.”
  • Once the water has reached a rapid boil, add the asparagus and blanch for 30-60 seconds until the vegetable is slightly cooked, but is still crispy. Immediately, shock the asparagus in an ice water bath or cold water to stop the cooking process.
  • Have the water come back up to a boil and blanch the peas for 10-20 seconds. Again, scoop them out with a strainer and immediately shock them in an ice bath or cold running water.
  • Slice this asparagus as you please and discard the rough stalks. Reserve.
  • Coat a 10” non-stick sauté pan with olive oil and place over moderate heat.
  • Add the egg whites and tilt the pan until all the surface area is taken up by the yolks. Cook for 2- 3 minutes, until the edges of the egg are slightly browned and crispy, and the whites are cooked through.
  • Slide the egg base onto a plate.
  • Spread 2 tablespoons of the lemon-dill crème fraîche onto the egg whites.
  • Decorate with the cut asparagus, blanched peas, raw shredded Summer squash, and top with one reserved egg yolk.

Lemon Dill Crème Fraîche

  • Combine all ingredients andseason to taste with salt and pepper. Reserve.


NOTE: If you like your yolk to be more cooked, you can coat the sauté pan with a touch more oil and cook it separately until you have achieved your desired consistency. Just be careful when sliding it onto your crispy egg whites!


Calories: 593kcalCarbohydrates: 31gProtein: 32gFat: 39gSaturated Fat: 19gTrans Fat: 1gCholesterol: 558mgSodium: 450mgPotassium: 1024mgFiber: 10gSugar: 15gVitamin A: 2968IUVitamin C: 90mgCalcium: 383mgIron: 5mg
Keyword fried egg recipe, fried egg sunrise, fried egg with peas and asparagus