Asparagus and Eggs
Medium Greek Breakfast Lunch

Asparagus and Eggs

Total Time
53 min
16m prep · 37m cook
Servings
4 people
Rating
Difficulty
Medium
28 views

Asparagus and eggs make the best spring breakfast or a beautiful light lunch. Asparagus is cooked in a pan with a little oil, and topped with two eggs.

Ingredients

  • 1 tablespoon olive oil
  • 1 garlic clove
  • 8 asparaguss stalks , trimmed
  • 2 large eggs
  • salt and freshly ground black pepper to taste
  • 1 pinch red pepper flakes , optional

Instructions

  1. 1

    Heat a small skillet over medium-high heat. Add olive oil and garlic; cook and stir until garlic is fragrant, about 30 seconds.

  2. 2

    Add asparagus and cook until fork-tender, turning asparagus often to ensure even cooking, about 4 minutes.

  3. 3

    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.

  4. 4

    Season with salt and pepper; sprinkle with red pepper flakes and serve immediately.

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Nutrition Facts

Per serving

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