Fried Eggs with Asparagus
Basic Information
- Servings: 2
- Serving Size: 1 plate (2 eggs + 4 spears)
- Difficulty: 2
- Budget: 3
- Prep Time: 5
- Cook Time: 10
- Total Time: 15
- Meal Type: Breakfast
Diet Types
- Omnivore
- Vegetarian
- Low-Carb
- Keto
- Atkins
- High-Protein
- Paleo
- Whole30
- Pescatarian
- DASH
- Halal
- Kosher
- GAPS
Equipment
- Medium skillet
- Spatula
- Measuring spoons
Ingredients
- 4 large eggs
- 8 asparagus spears, trimmed
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Directions
- In a medium skillet over medium heat, heat olive oil.
- Add asparagus spears and sauté until tender-crisp, about 5-7 minutes, seasoning with half the salt and pepper.
- Push asparagus to one side of the skillet, crack eggs into the other side, and fry until yolks are set to preference (sunny-side up or over-easy), about 3-4 minutes, seasoning with remaining salt and pepper.
- Divide asparagus and eggs onto two plates (4 spears and 2 eggs per plate) and serve hot.
Storage
Refrigerate in an airtight container for up to 3 days. Reheat gently in a skillet or microwave.
Nutrition
- Calories: 200
- Protein: 14g
- Fat: 15g
- Carbs: 3g
- Fiber: 0
- Sugar: 0
- Sodium: N/A
- Cholesterol: N/A