I’m not a big breakfast person–I wake up and have no appetite for a couple of hours. Unless I sleep in. By a lot. Then I want to eat a house.
Eggs and asparagus are my go-to breakfast/brunch combination, especially when I get a beautiful bunch of local organic asparagus in my farm share box. It’s delicious and keeps me full for hours.
Eggs & Asparagus (serves 2)
- 1 tbsp cooking oil
- 4 organic eggs
- 1 bunch asparagus
- organic butter or vegan butter (e.g., Earth Balance)
- salt and pepper
- 2 slices whole wheat bread
- few olives
Cook your eggs in a pan with a bit of oil, any way you like it (sunny-side up for me please!). Steam the asparagus for 5-10 minutes, depending on the thickness of the asparagus. Serve asparagus with a piece of butter on top, salt, and pepper. Eggs on the side, salt and pepper. Enjoy with a slice or two of you favourite bread. And in the Lebanese tradition, end your meal with a few olives to clean the palate!