Lunch

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 
Step By Step Method
  1. Heat a small skillet over medium-high heat. Add olive oil and garlic; cook and stir until garlic is fragrant, about 30 seconds.
  2. Add asparagus and cook until fork-tender, turning asparagus often to ensure even cooking, about 4 minutes.
  3. 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.
  4. Season with salt and pepper; sprinkle with red pepper flakes and serve immediately.