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 and found fresh eggs, asparagus, and a little leftover sourdough, so I made this recipe for scrambled eggs and roasted asparagus on toasted sourdough. Simple. Healthy. Filling. Delicious. I may have this again tomorrow.

Scrambled Eggs and Roasted Asparagus on Toasted Sourdough

Ingredients:

• 2 tsp olive oil
• 5 asparagus spears, woody ends removed
• Crushed red pepper flakes, to taste
• Sea salt and freshly cracked pepper, to taste
• 1 slice of sourdough bread
• 1 tbsp butter
• 2 eggs, well-beaten

How to Make Scrambled Eggs and Roasted Asparagus on Toasted Sourdough

Heat the oven to 400 degrees. Coat a baking sheet with olive oil 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, take the toast out of the oven; butter the sourdough (if desired). Stir the asparagus and cook for 2-3 minutes or until fork-tender.

Remove from the oven and set aside.

Meanwhile, scramble the eggs by heating the butter in a large nonstick skillet over medium heat.

Whisk the eggs very well and season with sea salt and freshly cracked black pepper, to taste.

Add the eggs to the skillet and cook while constantly folding 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 top with the scrambled eggs, followed by the roasted asparagus spears.

Serve immediately.  Enjoy.