Asparagus and eggs make the best spring breakfast or a beautiful light lunch. Asparagus is cooked in a pan with a little oil, and topped with two eggs.
Ingredients
- 1 tablespoon olive oil
- 1 garlic clove, finely chopped
- 8 thin-stemmed asparagus stalks, trimmed
- 2 large eggs
- salt and freshly ground black pepper to taste
- 1 pinch red pepper flakes (optional)
Directions
- Heat a small skillet over medium-high heat. Add olive oil and garlic; cook and stir until garlic is fragrant, about 30 seconds.
- Add asparagus and cook until fork-tender, turning asparagus often to ensure even cooking, about 4 minutes.
- Spread asparagus out and crack 2 eggs over the asparagus. Cover with lid and cook until egg whites are firm and yolk is done to desired consistency, about 4 minutes.
- Season with salt and pepper; sprinkle with red pepper flakes and serve immediately.
