Toasts with Scrambled Eggs and Asparagus

Ingredients

• Egg2 count (110 g)
• Asparagus1/2 cup (70 g)
• Sliced Bread2 slice (80 g)
• Oil2 teaspoon (7 ml)

Instructions

1. 1

   Step 1

   Toast the bread in a toaster or grill. Be careful it doesn't burn.

2. 2

   Step 2

   Heat a pan over medium heat. In the meantime, cut off the bottom or hard part of the asparagus.

3. 3

   Step 3

   Once heated, pour half the oil, spread and add the asparagus. Saute all its sides for 1 minutes over medium heat.

4. 4

   Step 4

   Add salt and pepper, cover and let cook for 2 more minutes. Be careful it doesn't burn. Turn off and set aside.

5. 5

   Step 5

   In the meantime, crack the eggs into a bowl, add salt and pepper and beat.

6. 6

   Step 6

   Pour the remaining oil and the mixture at the same pan while stirring constantly until cooked as desired.

7. 7

   Step 7

   Once the egg is set, remove. Serve some of the scrambled egg and asparagus on the toast.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Toasts with Scrambled Eggs and Asparagus can be prepared ahead and refrigerated for a short breakfast prep window. Reheat gently or serve cold depending on the recipe style.