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–+ servings

Asparagus and Eggs

Asparagus and eggs make the best spring breakfast or a beautiful light lunch. Asparagus is cooked in a pan with a little oil, and topped with two eggs.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 1 servings
Course: Breakfast, Entree, Lunch
Cuisine: American
Calories: 294
Ingredients Method Nutrition

Ingredients
  

Ingredients
  • 1 tablespoon olive oil
  • 1 garlic clove, finely chopped
  • 8 thin-stemmed asparagus stalks, trimmed
  • 2 eggs
  • salt and pepper to taste
  • 1 pinch red pepper flakes Optional

Method
 

  1. Heat a small skillet over medium-high heat. Add olive oil and garlic; cook and stir until garlic is fragrant, about 30 seconds.
  2. Add asparagus and cook until fork-tender, turning asparagus often to ensure even cooking, about 4 minutes.
  3. Spread asparagus out and crack 2 eggs over the asparagus. Cover with lid and cook until egg whites are firm and yolk is done to desired consistency, about 4 minutes.
  4. Season with salt and pepper; sprinkle with red pepper flakes and serve immediately.

Nutrition

Calories: 294kcalCarbohydrates: 7gProtein: 16gFat: 23gSaturated Fat: 5gCholesterol: 372mgSodium: 455mgFiber: 3gSugar: 2g

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