Eggs and Asparagus Brunch

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!

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