You all pretty much know by now that my favorite thing to have for breakfast is leftovers + eggs. In pretty much any combination.
Remember that Garlicky Roasted Asparagus from 2 weeks ago? Sh*t’s about to get real. Real tasty, that is.
A lot of people, when they’re trying to “get healthy” or “eat healthier” by either changing up or even just eating breakfast in the morning, complain that they don’t have time to make breakfast. Easy solution for you: leftovers, my friend. And putaneggonit. Which takes about…3 minutes if you put a lid on the skillet for those eggs.
If you don’t have an extra 3 minutes in the morning for that, you should probably get up 3 minutes earlier.
It won’t kill you, trust me.
Coming from someone who used to wake up at 4:15am to get to her first of two (if not three) swim practices every day, I get it. But waking up at 4:12am vs. 4:15am really is not that much different. It’s still an ungodly hour to be awake (or exercising), sure. I cringe at the thought of all those practices, ugh.
Funny story, and then I promise I’ll get to the recipe already.
Sometimes during those heinously early drives to practice I really wonder how my brain even functioned enough to swim, let alone drive. Questionable for sure. I think my body was on autopilot to the pool at that point. Because this one time, I was eating a banana in the car on my way in, and I rolled my window down to throw the compost into the woods on the side of the road. At least…I thought I rolled the window down. Only the window wasn’t down when I threw it. SPLAT. Banana juice and guts all over my window. But I was laughing so hard I couldn’t even be mad. Anyone who pulled up next to me probably would’ve thought I was a total nutcase/serial killer or something, laughing hysterically to myself in a car alone at 4:30am. Good thing it was still pitch black outside. It’s fine, guys. Totally normal. Happens to everyone…right?
Ok, ok. Let’s all stop laughing at me for a second and get back to this beautiful breakfast: Roasted Asparagus with Fried Eggs and Pickled Onions.
How could you NOT want to wake up a tiny bit earlier for this??
You know what else is phenomenal with this combination? Some crispy bacon or prosciutto on top. OOOOOO or my chimichurri sauce. YES. that.
Dropping flavor bombs all over your tastebuds.
- 1 bunch asparagus
- 1 Tbsp melted coconut or avocado oil
- ½ tsp garlic powder
- ¼ tsp sea salt*
- optional: fresh ground black pepper, to taste (AIP omit)
- 2-3 eggs per person
- Pickled Elote Onion Slaw
- crisped bacon or prosciutto or smoked salmon
- chimichurri sauce
- Pull out your onions, a cutting board and a knife, and make your pickled onion slaw. (<-- click for the instructions!) Put it in a tupperware with a lid on it and set aside while you make the rest of your breakfast.
- If you have leftover asparagus, win for you! Pull it out of the refrigerator and make your Perfect Fried Eggs.
- If you don't have leftovers and you're making the asparagus right now, preheat your oven to 400 F.
- Wash and trim the asparagus - chop about 1 inch off the firm (lighter) end without the buds.
- Line a large baking sheet with parchment paper.
- Toss the asparagus and chopped onion in the oil. Season evenly with garlic powder, salt and pepper.
- Bake for 12 minutes, until the asparagus begins to brown.
- When the asparagus is cooking, make your eggs. Follow my recipe for Perfect Fried Eggs - it never fails!
- If you're making this for yourself, just take the asparagus you want (warm it up in the skillet or microwave if they're leftovers), top with two eggs and onion slaw, then save the rest of the asparagus for leftovers.
- Totally optional, but insanely delicious topping options: crispy bacon or prosciutto, or smoked salmon, or chimichurri sauce. to. die. for.
What are your favorite easy breakfast ideas?
OH WOW! That looks so delicious! It’s amazing how someone can creatively transform leftovers.
Thanks, Valerie!
This looks amazing and so inviting! I personally love to have leftovers for breakfast!
Thank you Tina! I do too. It’s my favorite!