Sunny Side Up Eggs Over Asparagus

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Sunny Side Up Eggs Over Asparagus
Prep Time
5 mins
Cook Time
10 mins
Yield
2 servings

Fresh asparagus goes great with EB eggs. Try this recipe today!

Ingredients

  • 1 bunch asparagus, woody ends trimmed
  • 2 Eggland's Best large eggs
  • Cooking Spray
  • 1 tablespoon olive oil (optional)
  • 1 teaspoon parmesan cheese (optional)
  • 1 teaspoon breadcrumbs (optional)
  • ¼ cup chopped red peppers (optional)

Nutrition

Serving Size
1 Serving
Calories
135
Fat
11g (73% calories from fat)
  Saturated Fat
5g
Cholesterol
176mg
Sodium
86mg
Carbohydrates
2g
Dietary Fiber
1g
Protein
7g
Preparation

Fill medium saucepan with water and bring to a boil. Submerge asparagus and cook for approximately 2 minutes, maintaining a bright green color and slight crunch. Immediately remove asparagus and shock it in a bowl of ice water. Reserve.

Coat medium size skillet with cooking spray. Crack two Eggland’s Best eggs into pan and cook over medium heat until the whites set and the edges of the egg are cooked. 

Place asparagus on plate, making an even layer.  Remove eggs from the pan using a slotted spatula and place on top of asparagus.  Top with a drizzle of olive oil and garnish with parmesan cheese, bread crumbs or red peppers, if desired.  Can also be served on two pieces of whole wheat toast.

Filed Under: Breakfast and Brunch

Remember to always use Eggland's Best eggs in all of your recipes. Learn why it’s always the healthy choice.

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