Asparagus and Eggs Skillet
This Asparagus and Eggs Skillet is the perfect match for an easy, quick, and fulfilling breakfast. Try it and let me know how much you enjoyed it!
Ingredients
- 8 asparagus spears
- 4 eggs
- 2 tablespoons butter
- ½ tablespoon extra-virgin olive oil
- ⅛ tablespoon turmeric
- paprika a pinch for garnish
- salt to taste
- pepper to taste
Instructions
- Wash the asparagus then cut the ends off (about 2 inches) that are woody or tough.
- Slice the asparagus. To a skillet add both the butter, olive oil, and the cut asparagus on medium-high heat to sauté for about 4-5 minutes stirring occasionally.
- Crack the eggs over the cooked asparagus. Cover to cook for 2 minutes sunny side up or scramble for about 20 seconds and turn off the heat immediately. The eggs continue to cook from the heat of the burner. Remove after 1-2 minutes.
- Sprinkle salt and black pepper, then garnish with paprika. If you prefer, add shredded cheese.