The best springtime breakfast or light lunch is asparagus and eggs. Two eggs are topped with asparagus that has been cooked in a pan with a little oil.
Prep Time: 5 mins
Cook Time: 10 mins
Total Time: 15 mins
Servings: 1
Ingredients
- 1 tablespoon olive oil
- 1 garlic clove, finely chopped
- 8 thin-stemmed asparagus stalks, trimmed
- 2 large eggs
- salt and freshly ground black pepper to taste
- 1 pinch red pepper flakes (optional)
Directions
Step 1
In a small skillet, heat the oil to medium-high. Include garlic and olive oil; cook and stir for about 30 seconds, or until the garlic is fragrant.
Step 2
Cook the asparagus for about 4 minutes, turning them frequently to ensure an even cooking, until they are fork-tender.
Step 3
Crack two eggs over the asparagus and spread it out. Cover with a lid and cook for about 4 minutes, or until the egg yolk reaches the desired consistency and the egg whites are firm.
Step 4
Add salt and pepper to taste; Serve right away and dust with red pepper flakes.
Nutrition Facts
Per serving : 294 Calories ; total fat 23g ; saturated fat 5g ; cholesterol 372mg ; sodium 455mg ; total carbohydrate 7g ; dietary fiber 3g ; total sugars 2g ; protein 16g ; vitamin c 10mg ; calcium 91mg ; iron 3mg ; potassium 423mg.