Another way to eat asparagus for breakfast…
Sticking with my vow to eat as much asparagus as possible this month, I decided to use up a few leftover pieces this morning. I started with sourdough bread from Metro Bakery.
I also had salad greens and farmers’ market eggs in the fridge. I toasted the bread and heated up the asparagus. I sautéed the greens in a little bit of olive oil.
I attempted to make eggs over easy…and well, you can see how those turned out.
My vision included runny egg yolks and soggy bread. Since that didn’t quite happen, I added a little butter on the bread to moisten it.
I topped it off with cracked pepper and fresh thyme leaves. Basil or parsley would have been a great addition. All in all, not bad for a quickie breakfast.
How do you plan to enjoy the rest of asparagus season?