Recipe: Sunny-Side-Up Asparagus Breakfast

Guys. Last week I discovered the delicious, photogenic, vegetarian blog, Naturally Ella. If you’re vegetarian, vegan, or just looking to get some more whole foods into your life, go check it out. If you like food and have not heard of Naturally Ella, GO. #ImNotBeingPaidToEndorseThisBlog #ItsJustThatGood

naturallyella

It’s like scrolling through Pinterest except you know all of the recipes are actually going to be good, not some weird experiment gone wrong. So I looked through the handy-dandy sort-by-ingredients feature and found something I could make without running to the store: Asparagus and Eggs.

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If you need more instructions than “fry up some asparagus and eggs” (it really is that easy!) you can check out the details on her blog. My only suggestion is if you prefer your egg yolks to be a little more well-done, don’t pre-cook the asparagus. My asparagus started to get overdone by the time I was happy with the eggs! Lesson learned.

As far as taste goes, egg yolk is rich enough that you don’t get overpowered by asparagus if it isn’t your favorite veggie, but you’ll still need some appreciation for asparagus to enjoy this healthy breakfast. It was already filling with 5 stalks of asparagus but you can easily add more asparagus (just whip out a bigger frying pan!) or eggs for big eaters or to share.

 

What is your go-to breakfast recipe?

Leave a comment or let me know on Twitter

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Recipe: Sunny-Side-Up Asparagus Breakfast
Course Main Dish
Servings
Course Main Dish
Servings
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