Scrambled Eggs and Roasted Asparagus on Toasted Sourdough
Servings 1
Equipment
- Baking Sheet
- Large skillet
Ingredients
- 2 tsp olive oil
- 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
- 1 tbsp butter
- 2 eggs well-beaten
Instructions
- 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.