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.
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!