Ingredients
Units
Scale
- 1 oz Spinach microgreens
- 4-8 stalks of asparagus
- 2 cups of water
- 2 medium eggs
- 1 bagel or 2 slices sourdough bread ( inch thick)
- 1 1/2 tsp olive oil
- 1/2 tsp salt and pepper to taste
Instructions
- Rinse the asparagus, trim, and cut into 3-inch lengths.
- In a medium saucepan, bring the water to boil.
- Add the asparagus and bring to a boil—Cook for 2 minutes.
- Turn off heat, drain well, and put aside.
- Heat the non-stick frying pan for 2-3 minutes.
- Add ½ tsp of olive oil and lower the heat to medium.
- Add the first egg to the pan and let cook until white is hard (no bubbles).
- Use the spatula to flip the egg onto the yolk for 10 seconds (over-easy).
- Remove the egg and put it on a paper towel or plate.
- Repeat steps 6 to 9 for the second egg.
- Spread the remaining olive oil on the 2 slices of bread.
- Place the bread slices in a toaster or toaster oven for 4-5 minutes (or as dark/light as needed)
- When finished, remove the toast.
- Use the tongs to place 2-4 pieces of asparagus on each slice of toast.
- Add some microgreens.
- Use the spatula to place the eggs on top of the asparagus.
- Add salt and pepper to taste.
- Add the remaining microgreens on top of the egg.
- Add salt and pepper to taste.
Notes
Enjoy along with your favorite morning beverage!
- Prep Time: 10
- Cook Time: 20
- Category: Breakfast
- Method: Boiled
- Cuisine: International
- Diet: Low Calorie
