Toast is great. I love bread. But sometimes it's nice to lighten things up a bit, and I don't miss the carbs when I put a perfect sunny egg over grilled asparagus. (Made indoors in our nonstick grill pan!) It's fried in a little olive oil so the bottom gets nice and crispy, and it's become my go-to quick 'n' easy breakfast or filling mid-day snack. FYI, this is for a single serving. Just for you! But you can double, triple, or quadruple it if you're making for other people...or you're just really hungry.
2 tablespoons olive oil
6 asparagus spears, trimmed
+ kosher salt and freshly ground black pepper, to taste
+ Hot sauce of your choice, for serving
The late-night recipe you’ve all been asking for from Chrissy’s Instagram stories.
Bowls of goodness for any time of the day.
A decadent, grown-up twist on the classic egg dish—great for breakfast, brunch, or brinner.