Scrambled Eggs and Roasted Asparagus on Toasted Sourdough

I wanted a healthy and light lunch so I went to see what was in the refrigerator. I found fresh eggs, asparagus, and a little leftover sourdough. I toasted the sourdough then layered it with fluffy scrambled eggs and roasted asparagus. Simple. Healthy. Filling. Delicious. I may have this again tomorrow.

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 sour dough to the baking sheet then place 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.

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.

Place the sourdough on a serving plate then add the scrambled eggs on top followed by the roasted asparagus spears. Serve immediately.  Enjoy.

 

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Scrambled Eggs and Roasted Asparagus on Toasted Sourdough

Yield: 1

Total Time: 10 min.

Ingredients:

1 tsp olive oil
4-5 asparagus spears, wooden ends removed
Crushed red pepper flakes, to taste
Sea salt and freshly cracked pepper, to taste
1 slice of sourdough bread
2 eggs
1 tbsp milk

Directions:

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 sour dough to the baking sheet then place 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.

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.

Place the sourdough on a serving plate then add the scrambled eggs on top followed by the roasted asparagus spears. Serve immediately. Enjoy.

Recipe and photos by For the Love of Cooking.net

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14 Responses to “Scrambled Eggs and Roasted Asparagus on Toasted Sourdough”

  1. 1

    Mary — April 22, 2014 @ 4:42 am

    This is a PERFECT lunch – so delicious and healthy and it just screams “Spring” – thank goodness!
    Mary

    [Reply]

  2. 2

    Jacqueline — April 22, 2014 @ 5:38 am

    This look so good. I will have this today for lunch ! Thanks

    [Reply]

  3. 3

    Natalie @ Tastes Lovely — April 22, 2014 @ 7:51 am

    This is such a perfect breakfast! And great way to use leftovers.

    [Reply]

  4. 4

    Angie@Angie's Recipes — April 22, 2014 @ 9:43 am

    My kind of lunch…but I need MORE asparagus!

    [Reply]

  5. 5

    gloria — April 22, 2014 @ 5:10 pm

    this are absolutely beautiful Pam and my kind of lunch:))

    [Reply]

  6. 6

    Blond Duck — April 22, 2014 @ 7:30 pm

    A perfect spring breakfast-dinner!

    [Reply]

  7. 7

    Kim in MD — April 23, 2014 @ 4:50 am

    Yum! You make the best breakfast and lunches with your leftovers, Pam!

    [Reply]

  8. 8

    Jovina Coughlin — April 23, 2014 @ 5:36 am

    What a delicious idea for a sandwich.

    [Reply]

  9. 9

    Larry — April 23, 2014 @ 6:00 am

    Great looking lunch Pam

    [Reply]

  10. 10

    lizzie — April 23, 2014 @ 6:25 am

    This is a wonderful summer time breakfast as well. I add sliced tomatoes, fresh from the garden and to add a creamy addition to it, spread mashed avocado on the sour dough bread when assembling.

    [Reply]

  11. 11

    Joanne — April 23, 2014 @ 7:16 pm

    Proof that food doesn’t need to be too crazy to taste good!

    [Reply]

  12. 12

    Chris — April 24, 2014 @ 7:33 am

    The only thing this is missing is the 3/4 cup of Hollandaise sauce that I would add….that’s healthy, right? (ha ha)

    [Reply]

  13. 13

    Kloe's Kitchen — April 24, 2014 @ 9:23 am

    This looks like a wonderful light, healthy and delicious lunch! Thanks for sharing, now I have ideas cooking….

    [Reply]

  14. 14

    Lea Ann (Cooking On The Ranch) — April 26, 2014 @ 2:12 pm

    Perfect spring lunch!

    [Reply]

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