Asparagus and Eggs – easy and light breakfast, lunch or dinner

I was recently looking for something different for breakfast and came up with this delicious dish that can be served also for lunch and dinner. There are so many ideas for asparagus and eggs online but I find this one really very simple and is one pot recipe which I find great.

Preparation

1. Wash the asparagus and cut 2 cm of the bottoms. I peel another 2-3 cm of the stalk to make sure there are no wooden parts.
2. Heat a pan over medium heat. Add the olive oil and shortly after adding the asparagus. Cook for 10 minutes until asparagus is tender and season with salt and pepper.
3. Crack the eggs over the asparagus and reduce the heat. Cover the pan for around 10 minutes until egg white is cooked through and egg yolks are cooked the way you like your eggs 🙂
4. Season the eggs with some salt and pepper and add the freshly chopped chives.

Bon Apetit!