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
Heat a small skillet over medium-high heat. Add olive oil and garlic; cook and stir until garlic is fragrant, about 30 seconds.
-
2
Add asparagus and cook until fork-tender, turning asparagus often to ensure even cooking, about 4 minutes.
-
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
Season with salt and pepper; sprinkle with red pepper flakes and serve immediately.
Nutrition Facts
Per serving
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