Asparagus and eggs make the best spring breakfast or a beautiful light lunch. Asparagus is cooked in à pan with a little oil and topped with two eggs.
5 mins
Cook Time :
10 mins
Total Time :
15 mins
Servings:
1
Ingredients
- 1 tablespoon olive oil
- 1 garlic clove, finely chopped
- 8 thin-stemmed asparagus stalks, trimmed
- 2 large eggs
- salt and freshly ground black pepper to taste
- 1 pinch red pepper flakes (optional)
Directions
Heat a small skillet over medium-high heat. Add olive oil and garlic; cook and stir until garlic is fragrant, about 30 seconds.
Add asparagus and cook until fork-tender, turning asparagus often to ensure even cooking, about 4 minutes.
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.
Season with salt and pepper; sprinkle with red pepper flakes and serve immediately.
Nutrition Facts
| Calories294 | |
|---|---|
| Total Fat 23g | |
| Saturated Fat 5g | |
| Cholesterol 372mg | |
| Sodium 455mg | |
| Total Carbohydrate 7g | |
| Dietary Fiber 3g | |
| Total Sugars 2g | |
| Protein 16g | |
| Vitamin C 10mg | |
| Calcium 91mg | |
| Iron 3mg | |
| Potassium 423mg | |
