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.