Fried egg and roasted asparagus on toast

Roasted asparagus and fried egg on toast

I came across this article online about the benefits of having eggs for breakfast. I love eggs and I used to have them at least once a day when I was still in the Philippines, but now I’m afraid of them. Mainly because my mom never failed to remind me “not to eat eggs everyday” because of their high cholesterol content,” and people like me who hates almost anything high, be it my weight or caloric intake,  have managed to stay away from them as long as possible.  This is not one of those days. 

You might have seen this list many times but I am going to share them with you anyway.  So, go ahead and eat those eggs!

  • they keep you full longer compare to cereal, or toast, or “coffee!”
  • they are a great source of protein. They have the “essential” amino acids we need in our diet.
  • studies have shown that people who consumed more eggs have lost more weight than those who didn’t. I hope the results of these studies are accurate!
  • eggs are not going to make your cholesterol level worse.  This common “myth” has been disproven. (Again, I hope this is true!)
  • consuming large amounts of eggs will not predispose you to certain heart diseases. (I hope so!)
  • eggs are also an excellent source of choline, an essential nutrient required for life’s most basic functions and vital for fetal and infant brain development

After reading these benefits,  I went to the kitchen and made myself a toast – topped with fried egg and roasted asparagus.  For those of you who love poached eggs, you may use that method instead of frying it. Personally, I still have to master the art of poaching so I will stick to fried for now.

Roasted asparagus and fried egg on toast

Fried egg and roasted asparagus on toast
Serves 4
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Ingredients
  1. 4 toasted bread, wheat or white
  2. 1 pound of asparagus, about 16 stalks, washed and trimmed
  3. 4 eggs, fried or poached
  4. Dijon mustard
  5. 1 tbsp olive oil
  6. salt and pepper
Instructions
  1. Preheat the oven to 400 degrees F.
  2. Snap the dry stem edges of each asparagus then place on a heavy baking sheet. Drizzle with olive oil and sprinkle with salt and pepper.
  3. Roast until the asparagus are tender, about 15 minutes. Remove from the oven and cool completely.
  4. Cook the eggs the way you want them (fried or poached)
  5. Spread about a tsp of dijon mustard on each toasted bread. Top with some of the asparagus and carefully place one egg on top.
  6. Sprinkle with pepper.
  7. Enjoy!
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Roasted asparagus and fried agg on toast

 

 

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