Eggs Over Asparagus

I’ve said it before and ill say it again, I love the cast iron skillet and I’m not sure what I did before I had one. This breakfast is super easy and packed with protein, not to mention it has 3 of my favorite things, eggs, asparagus and goat cheese.

What you need:

• 6 spears of asparagus (obviously you can do more but 6 spears is typically a serving)
• 2 eggs
• goat cheese
• EVOO

Then:

• Heat olive oil in a cast iron skillet (or regular skillet) over medium heat.
• Cut off ends of asparagus and add to skillet along with a pinch of salt.
• Move asparagus around to coat it in EVOO and cook until tender, about 4-5 minutes.
• Spread asparagus out and crack eggs in the center. Cover and let cook until egg whites are firm and yolk is done to desired consistency.
• Sprinkle goat cheese over asparagus and eggs.

Huevos Rancheros, It’s Whats for Breakfast

Eggs and Mexican, whats not to love? During the week my breakfast usually consists of fruit, yogurt and granola or cereal, so on the weekends I like to indulge. Sometimes its just the classic, eggs, bacon, toast; sometimes the husband makes his famous French toast (if i’m lucky!), but this last Saturday it was heuvos rancheros!

Quantities for these can easily be adjusted, I just gave the ingredients for one.

What you need:

• 1 corn tortilla
• 1 egg
• 80 grams refried beans
• 1/2 oz queso fresco

Then:

•  Heat oven to 350 degrees
• Place tortilla on baking sheet, cook for 10-15 minutes, flipping the tortilla halfway through. Adjust time accordingly based on how crispy you want the shell.
• Meanwhile, heat beans in microwave.
• Fry egg to your desire, I like over easy, so that all the yoke yumminess pours out!
• Once tortilla is finished, place on a plate.
• Spread beans evenly over tortilla.
• Place your egg on top of the beans and sprinkle cheese on top.

PREPARE to be amazed at how easy and delicious it is!