Asparagus + Egg Toast 
Asparagus and eggs go so well together! This combo is quick enough for a fast weekday breakfast or lunch, but it’s also a beautiful presentation for weekend guests! BONUS points for starting your day with vegetables! 
Makes 2 servings
Ingredients:
- 2 large free range eggs
- 2 slices of rye, or Ezekiel bread
- 12 stalks crisp green asparagus, ends trimmed
- 1/2 Tbsp ghee, coconut oil, or avocado oil
- 1 tsp sesame seeds
- a pinch of chili flakes
- 1 green onion (white part only), sliced
- a small bunch of fresh basil, or parsley to garnish if desired
- sea salt and freshly ground black pepper
Instructions:
- Melt ghee in a medium fry pan over medium high heat. Cook the asparagus for about 4 minutes, tossing it a few times.
- Season with sea salt and pepper, then remove and set aside.
- In the same pan, very gently crack the eggs and fry them to your liking.
- Meanwhile, toast the bread, then top it with asparagus, eggs, onion slices, sesame seeds, chili flakes and basil.
- Serve immediately and enjoy!
Asparagus + Egg Toast Breakfast Recipe
Ingredients
- 2 large free range eggs
- 2 slices of rye, or Ezekiel bread
- 12 stalks crisp green asparagus, ends trimmed
- 1/2 Tbsp ghee, coconut oil, or avocado oil
- 1 tsp sesame seeds
- a pinch of chili flakes
- 1 green onion (white part only), sliced
- a small bunch of fresh basil, or parsley to garnish if desired
- sea salt and freshly ground black pepper
Instructions
- 2 large free range eggs
- 2 slices of rye, or Ezekiel bread
- 12 stalks crisp green asparagus, ends trimmed
- 1/2 Tbsp ghee, coconut oil, or avocado oil
- 1 tsp sesame seeds
- a pinch of chili flakes
- 1 green onion (white part only), sliced
- a small bunch of fresh basil, or parsley to garnish if desired
- sea salt and freshly ground black pepper
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