- 2 pieces of sliced rustic bread
- 2 eggs
- 6 spears of asparagus, ends trimmed
- Olive oil
- Sea salt and freshly cracked pepper, to taste
Drizzle a bit of olive oil, sea salt, and freshly cracked pepper on the bread slices as well as the asparagus. Roast in the oven for 5-6 minutes or until the toast is crisp and the asparagus is tender.
While the asparagus and toast are cooking, heat a small nonstick skillet over medium heat, coat with cooking spray.
Carefully crack the egg into the skillet and season with sea salt and freshly cracked pepper.
Once the egg white is no longer transparent, add 1 teaspoon of water to the pan and cover with a lid. Cook for 30 -60 seconds, depending on how hard you want the yolk.
Layer the asparagus on the toast and top with the egg. Enjoy.