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Scrambled Eggs and Roasted Asparagus on Toasted Sourdough

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.

Scrambled Eggs and Roasted Asparagus on Toasted Sourdough

How to Make Scrambled Eggs and Roasted Asparagus on Toasted Sourdough

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 sourdough to the baking sheet then place it 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.

Scrambled Eggs and Roasted Asparagus on Toasted Sourdough

 

Scrambled Eggs and Roasted Asparagus on Toasted Sourdough

Scrambled Eggs and Roasted Asparagus on Toasted Sourdough

Total Time: 10 minutes
Servings: 1

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

Instructions

  • 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 sourdough to the baking sheet then place it 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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14 Comments

  1. 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.