I get bored with breakfast. I am not a big fan of cereal. I don’t think it is the best choice to start your day. I wish I could eat oats, but they don’t agree with me. My favorite easy breakfast is to scramble an egg in the microwave and put it on a multigrain English muffin then melt some lowfat cheddar on top (a la McBreakfast).
The other day I had some asparagus in the fridge that I needed to use. Somewhere I had seen a picture of cooked asparagus with a fried egg on top and I had vowed to try it one day. I was unsure if it sounded like a good idea or not, but I thought I would give it a try.
I used to cook asparagus in a pan with water. Then the asparagus cookers came out and everyone was cooking them upright in a pot of water. I never had one of those. I have since changed my asparagus cooking technique to roasting it in the toaster oven.
What I do is, once the asparagus is cleaned and the tough ends removed, I preheat the toaster oven to 400 degrees. I then place the asparagus on the toaster oven pan and pour some olive oil over them (not a lot) along with some lemon pepper. I mix it all up, leaving the asparagus in a single layer and bake them in the toaster oven for 12 minutes.
When you break the egg over the asparagus, it mixes with the lemon juice and lemon pepper and provides a creamy lemony, hollandaise like topping for the fresh asparagus spears, without the fat of a traditional hollandaise. I use the sourdough to soak up the yolk.
Oh and I made myself a nice cup of Cuban coffee too.
That’s all there was to it. It made a delicious breakfast and a healthy one too. I hope you get a chance to try this breakfast. I think you will enjoy it.
