Name: Simple Asparagus & Eggs on Toast Breakfast
Cook time: 5 min
Total time: 5 min
Yield: 1
Ingredients: 3 Tbsp butter, divided; 1 handful asparagus (10 stalks? however much you think you'll eat!); 2 garlic cloves, pressed or minced; 1 tsp fresh oregano leaves; 2 eggs; 2 slices of toast; salt & pepper; 1 Tbsp fresh parmesan

Ingredients

Scale

3 Tbsp butter, divided
1 handful asparagus (10 stalks? however much you think you'll eat!)
2 garlic cloves, pressed or minced
1 tsp fresh oregano leaves
2 eggs
2 slices of toast
salt & pepper
1 Tbsp fresh parmesan

Instructions

In one skillet over moderately high heat, melt 1/2 Tbsp butter. Add the asparagus, the garlic, and the oregano.
In a separate skillet over moderately high heat, melt at least 1 1/2 Tbsp of butter. Get the skillet nice and hot before cracking the eggs into it. Let them sizzle away, while you stir the asparagus and start the toast.
The asparagus only needs to cook for about 4 minutes, and the eggs are done when the whites are set and the yolks are still runny. Butter the toast, salt & pepper everything, grate a little parmesan on top, and serve with coffee!