Scrambled Eggs and Roasted Asparagus on Toasted Sourdough
I wanted a healthy and light lunch so I went to see what was in the refrigerator. I found fresh eggs, asparagus, and a little leftover sourdough. I toasted the sourdough then layered it with fluffy scrambled eggs and roasted asparagus. Simple. Healthy. Filling. Delicious. I may have this again tomorrow.
How to Make Scrambled Eggs and Roasted Asparagus on Toasted Sourdough
Heat the oven to 400 degrees. Line a baking sheet with tin foil then spray it with cooking spray. Place the asparagus on the baking sheet & drizzle with a touch of olive oil then season with the crushed red pepper flakes, sea salt, and freshly cracked pepper, to taste. Add the sourdough to the baking sheet then place it into the oven. Roast for 5 minutes then take the toast out of the oven; butter the sourdough. Stir the asparagus and continue to cook for 2-3 minutes or until fork-tender. Remove from the oven and set aside.
While the bread & asparagus are roasting, heat the cooking spray in a skillet over medium heat. Whisk the eggs together with the milk, sea salt, and freshly cracked pepper, to taste. Pour in the egg mixture. Constantly fold the egg mixture from the bottom of the pan to the top. This will keep it from overcooking and the middle section will stay soft and fluffy. Do this constantly for 1 or 2 minutes, or until the eggs are cooked to your liking.
Place the sourdough on a serving plate then add the scrambled eggs on top followed by the roasted asparagus spears. Serve immediately. Enjoy.
Ingredients
- 1 tsp olive oil
- 4-5 asparagus spears wooden ends removed
- Crushed red pepper flakes to taste
- Sea salt and freshly cracked pepper to taste
- 1 slice of sourdough bread
- 2 eggs
- 1 tbsp milk
Instructions
- Heat the oven to 400 degrees. Line a baking sheet with tin foil then spray it with cooking spray. Place the asparagus on the baking sheet & drizzle with a touch of olive oil then season with the crushed red pepper flakes, sea salt, and freshly cracked pepper, to taste. Add the sourdough to the baking sheet then place it into the oven. Roast for 5 minutes then take the toast out of the oven; butter the sourdough. Stir the asparagus and continue to cook for 2-3 minutes or until fork-tender. Remove from the oven and set aside.
- While the bread & asparagus are roasting, heat the cooking spray in a skillet over medium heat. Whisk the eggs together with the milk, sea salt, and freshly cracked pepper, to taste. Pour in the egg mixture. Constantly fold the egg mixture from the bottom of the pan to the top. This will keep it from overcooking and the middle section will stay soft and fluffy. Do this constantly for 1 or 2 minutes, or until the eggs are cooked to your liking.
- Place the sourdough on a serving plate then add the scrambled eggs on top followed by the roasted asparagus spears. Serve immediately. Enjoy.
This is a PERFECT lunch – so delicious and healthy and it just screams “Spring” – thank goodness!
Mary
This look so good. I will have this today for lunch ! Thanks
This is such a perfect breakfast! And great way to use leftovers.
My kind of lunch…but I need MORE asparagus!
this are absolutely beautiful Pam and my kind of lunch:))
A perfect spring breakfast-dinner!
Yum! You make the best breakfast and lunches with your leftovers, Pam!
What a delicious idea for a sandwich.
Great looking lunch Pam
This is a wonderful summer time breakfast as well. I add sliced tomatoes, fresh from the garden and to add a creamy addition to it, spread mashed avocado on the sour dough bread when assembling.
Proof that food doesn’t need to be too crazy to taste good!
The only thing this is missing is the 3/4 cup of Hollandaise sauce that I would add….that’s healthy, right? (ha ha)
This looks like a wonderful light, healthy and delicious lunch! Thanks for sharing, now I have ideas cooking….
Perfect spring lunch!