Thursday, 11 September 2014

HAVE THE SKILLET TAKES TO BE CREATIVE : BAKED EGGS, TOMATOES & ASPARAGUS SPEARS



HAVE THE SKILLET TAKES TO BE CREATIVE : BAKED EGGS, TOMATOES & ASPARAGUS SPEARS


Skillets are the easiest way to have a one pot breakfast for two. The tangy tomatoes and toast compliment the baked eggs. 

So grab a fork & enjoy this dish right out of the skillet!


INGREDIENTS

2 fresh tomatoes or 1/2 can diced tomatoes
2 eggs
2 piece of Ezekiel toast
5-6 asparagus spears
1 tbsp chopped garlic
1 tbsp chopped parsley
1 tbsp chopped chives 
1/2 tbsp Italian seasoning
1/2 tbsp brown sugar


METHOD

In an oven-safe skillet, add diced tomatoes and garlic. Sauté for 1 minute. 

Cut asparagus into 1 inch pieces. Add that to the skillet with Italian seasoning & brown sugar. Mix.

Crack two eggs and either cover the skillet and toast the bread OR broil in the oven with sliced bread on the sides. 

Top with parsley and chives & enjoy right out of the skillet. 


XO

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