sunny spring breakfast
i often complain about always working weekends. slightly jealous of the folks with the old nine-to-five jobs. but then every once in a while i can't help but snicker at everyone sitting in offices while i'm out enjoying a mid-week three-day stretch of amazing weather. the past two days have been perfectly sunny, low 70's... days when all of seattle makes a note to self that this is why we live here despite all the drizzly winter months. walking around greenlake there were itsy-bitsy-baby ducklings paddling around the edges of the lakes. proof that it's spring! it's not even 9am and i am sitting on my couch with a cup of tea and my windows wide open. giddy for another day of cycling and planning a 40 mile route. to fuel my ride i made this wonderful breakfast (actually two of these). enjoy!
sunny spring breakfast ~ for however many
crusty artisan bread
eggs (1-2 per person)
small bunch asparagus (5 spears per toast)
preheat oven to 425. trim asparagus and lay out on a baking sheet. drizzle with 1 tablespoon of olive oil and toss with salt and fresh pepper. roast until asparagus is slightly crispy, tossing once or twice (10 minutes or so). in the mean time, cook eggs however you like (scrambled, over easy, sunny side up are all great) and set to the side. using a vegetable peeler, make thin shavings of parmesan ~ about 1 tablespoon per egg or serving. as the asparagus are finishing, toast bread in the oven with a drizzle of olive oil on you baking sheet (or just simply in a toaster). to assemble, pile toast with 5 asparagus spears, egg and top with shaved parmesan, salt and pepper to taste.
This may be my favorite breakfast of all time. Also, I know it sounds weird for the morning, but adding a teensy bit of garlic before you roast the asparagus is pretty great, too.ReplyDelete
garlic in the morning?!?! just kidding. love it!Delete