Description
This delightful Asparagus and Eggs dish is the perfect blend of simplicity and elegance. The tender, sautéed asparagus provides a fresh, crisp bite, while the creamy eggs with runny yolks add a rich texture. Placed on crunchy toasted bread, it’s a harmonious marriage of textures and flavors. Perfect for breakfast, brunch, or a light meal, the red pepper flakes add a gentle kick, and Parmesan cheese enhances the savory notes. Quick, nutritious, and satisfying, this dish is a wholesome option for any time of day.
Ingredients
Units
Scale
- 1 lb fresh asparagus, trimmed
- 2 tablespoons olive oil
- 4 large eggs
- 2 slices whole grain or sourdough bread, toasted
- 2 tablespoons grated Parmesan cheese
- Salt and pepper to taste
- 1/2 teaspoon red pepper flakes (optional)
- 1 tablespoon butter
Instructions
- Heat olive oil in a large skillet over medium heat. Add asparagus and sauté for 4-5 minutes until tender yet crisp. Season with salt and pepper.
- In another skillet, melt butter over medium-low heat. Crack the eggs into the pan and cook until the whites are set but the yolks remain runny, about 3-4 minutes. Season with salt and pepper.
- Toast the slices of bread and arrange them on plates. Divide the sautéed asparagus evenly over the toast.
- Gently place the eggs on top of the asparagus. Sprinkle with Parmesan cheese and red pepper flakes if desired.
- Serve immediately and enjoy!
- Prep Time: 10 minutes
- Cook Time: 10 minutes