Asparagus and Eggs
A simple, nutritious dish featuring tender asparagus topped with perfectly cooked eggs, ideal for breakfast or a light meal.
Ingredients
- 1 bunch asparagus (about ½ lb), trimmed
- 4 large eggs
- 1 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
- 1 tsp lemon juice (optional)
- Red pepper flakes (optional, for heat)
Instructions
- Heat olive oil in a skillet over medium heat.Add asparagus, season with salt and pepper, and sauté for 5–6 minutes until tender-crisp.Push asparagus to the side of the skillet and crack eggs into the empty space.Cook eggs to desired doneness (sunny-side up or over easy).Drizzle with lemon juice and red pepper flakes (if using).Serve immediately.
Notes
- For softer eggs, cover the skillet for the last 1–2 minutes of cooking.
- Substitute butter for olive oil for richer flavor.