Tuesday, June 8, 2010
farm inspired breakfast
Sometimes it's the simplest things that taste best. Right now as I'm writing, I'm sitting and eating a bowl of homemade organic granola I just pulled from the oven. This morning, before going to work I made breakfast. I was inspired by my weekly organic produce box that is delivered. It took 20 minutes total and it was amazing!
1 tbsp olive oil
1 slice of bread
little butter for the pan
Turn oven to about 300 degrees and let it get all toasty while you're cleaning your asparagus. Place asparagus on parchment paper and drizzle with olive oil, sprinkle with salt and pepper. put into the oven for about 20 minutes.
While the asparagus is roasting take a biscuit cutter or a glass with a small mouth and cut out the center of the bread. Place a pan on stove over medium heat and add butter. You just want a little butter. You don't want things to be swimming. After the butter has melted and you've evenly distributed it around the pan, place the bread in the center, crack the egg into the center of the bread. You'll want to sprinkle with a little salt and pepper and let it sit for a few minutes. Check on it gently, you want the bottom to be stiff enough that you don't make a mess when you flip the bread with the egg. After the egg has started to firm up all over, flip it. When both sides look to be done to your specifications, remove and lay atop of the asparagus.