Eggs For Breakfast

Eggs, toast, and roasted asparagus all in one pan and perfect for a freezing-cold morning breakfast. The snow is back and it was unpredicted.  Weather forecasters often get a bad rap  for not predicting our weather correctly and today is a classic example of why!  On last nights weather report, on two different channels, snow was not in the forecast.  They said, “we’ll be lucky if we see a few flakes, don’t expect another snow day”.  Ha Ha – woke up to a couple of inches on the ground and still falling.  Schools are closed and not much is gong on in Greensboro today.  Below freezing temps will certainly keep me indoors another day.

I thoroughly enjoyed sipping that first cup of dark, rich, steamy coffee while watching the feathery flakes fall from the grey skies.  It wasn’t long until I knew if I was going to get any work done, I needed a little brain food, eggs to be exact.  Not wanting to make a mess in the kitchen I made this one skillet breakfast and it is so tasty, healthy and easy!  Here is what you do:

Spray a little coconut oil or cooking spray into a non-stick skillet.  Toss in some washed asparagus and let it begin to roast.  Butter (optional) a piece of seeded bread or any bread you have on hand and lay it in the skillet too.  Continue to toss the asparagus to prevent burning and flip the toast when the first side is brown.

Next crack an egg into the pan and cover with a lid.  After a minute sprinkle a few chopped scallion pieces on top of the egg.  Re-cover and allow to cook until the yolk is done to your liking.

When the egg is done to perfection top it with fresh cracked pepper and grated parmesan.  Be sure to sprinkle a little pepper and parmesan on the asparagus too.

Coming next “Part 3 of A Week In Napa”.