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Scrambled Eggs and Roasted Asparagus on Toasted Sourdough
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Scrambled Eggs and Roasted Asparagus on Toasted Sourdough

A versatile and tasty recipe that’s quick to prepare and easy to enjoy.

Total Time
10 mins
Servings: 1
Course: Breakfast, Lunch
Cuisine: American

Ingredients

  • 1 tsp olive oil
  • 4-5 asparagus wooden ends removed, spears
  • red pepper flakes to taste, crushed
  • salt to taste, sea salt and freshly cracked
  • black pepper to taste, sea salt and freshly cracked
  • 1 lice bread sourdough
  • 2 egg
  • 1 tbsp milk

Instructions

    Cup of Yum
  1. Heat the oven to 400 degrees. Line a baking sheet with tin foil then spray it with cooking spray. Place the asparagus on the baking sheet & drizzle with a touch of olive oil then season with the crushed red pepper flakes, sea salt, and freshly cracked pepper, to taste. Add the sourdough to the baking sheet then place it into the oven. Roast for 5 minutes then take the toast out of the oven; butter the sourdough. Stir the asparagus and continue to cook for 2-3 minutes or until fork-tender. Remove from the oven and set aside.
  2. While the bread & asparagus are roasting, heat the cooking spray in a skillet over medium heat. Whisk the eggs together with the milk, sea salt, and freshly cracked pepper, to taste. Pour in the egg mixture. Constantly fold the egg mixture from the bottom of the pan to the top. This will keep it from overcooking and the middle section will stay soft and fluffy. Do this constantly for 1 or 2 minutes, or until the eggs are cooked to your liking.
  3. Place the sourdough on a serving plate then add the scrambled eggs on top followed by the roasted asparagus spears. Serve immediately. Enjoy.