Asparagus and Eggs make for a Delightful Breakfast

I am eating my eggs each day and it is a challenge to find new ways to make them more palatable and interesting. I love asparagus and had never tried them with eggs until today. YUM MO. They were great.


1/2 bunch of fresh asparagus (about 7-8 stalks)
1-2 T. Macadamia Nut Oil (or oil of your choice)
sprinkling of Kosher salt
sprinkling of freshly ground black pepper
4 eggs
1 T. Macadamia Nut Oil (or oil of your choice)
Sprinkling of hot sauce
1 t. soft butter (optional)

Preheat the oven to 425 degrees F.

Break off the bottoms of the Asparagus and discard. I like to peel the stalks a bit to knock off the scales but this is optional. Wash the stalks under the tap and shake the excess water off.

Toss them in a baking tray and drizzle them with oil. Sprinkle with salt and pepper and toss them a bit to be sure they are well coated.

Roast in the oven for15-20 minutes until they are tender crisp but cooked. 

If you are not dieting this is a great place to add a bit of cheese!! Take them out 5 minutes or so before they are done and sprinkle with Parmesan or other choice of shredded cheese. Return them to the oven until the cheese is melted and the asparagus is done.

Heat a nonstick skillet and splash with a bit of oil and 1/2 t. of the butter. Beat the eggs well with a fork and add the hot sauce, salt, and pepper. Pour into the warm skillet and cook over low heat stirring constantly until they are done to your liking. Stir in the additional 1/2 t. of butter at the end when the eggs are done to help to stop them cooking. 

Arrange the eggs over the stalks of asparagus on a warn plate and serve with a mug of steaming hot coffee for a great start to your morning.......Yield 1 or 2 servings, depending on appetites.  60mg protein (15 per egg).

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