Recipe: Perfect My folded Egg Breakfast with Asparagus

My folded Egg Breakfast with Asparagus. Whisk the eggs add milk salt and pepper. Add butter to the pan and cook on medium heat when the top is drying its ready add the asparagus and crumble tbe black pudding on half then fold the other half of the omelette over the adparagus and black pudding. Once the butter has melted, pour the eggs into the pan.

Cut the stems off the asparagus. Srambled eggs lend themselves to being served with asparagus. My suggestion woudl be scrambled egg on toast with grilled or roasted asparagus lying on top served as a rather special easter brunch or mothers day breakfast treat. (Hope my duaghter is reading this). You can cook My folded Egg Breakfast with Asparagus using 7 ingredients and 6 steps. Here is how you cook it.

Ingredients of My folded Egg Breakfast with Asparagus

1. Prepare 6 of Asparagus stems.
2. Prepare 2 of Eggs.
3. It's 1 slice of Black pudding.
4. You need 1 piece of toast.
5. Prepare 2 tbls of milk.
6. It's to taste of Salt n pepper.
7. You need 1 tbls of Tomato or brown sauce.

A piece of toasted rye bread topped with arugula, asparagus, and a soft boiled egg. Healthy, light, seasonal, and soooooo delicious! Not only perfect for breakfast but also very suitable as a light lunch or dinner. Fold in chives and remove from heat.

My folded Egg Breakfast with Asparagus instructions

1. Melt the butter in a non stick pan then add the Asparagus and grill all sides til cooked about 3 minutes.
2. Next take the asparagus off and set aside and whip the eggs with a little milk and salt n pepper to taste..
3. In another pan grill the black pudding, both sides for 3 minutes then set them aside. (im showing four black puddings but you only need one.).
4. Whisk the eggs add milk salt and pepper. Add butter to the pan and cook on medium heat when the top is drying its ready add the asparagus and crumble tbe black pudding on half then fold the other half of the omelette over the adparagus and black pudding..
5. Add to a serving dish and add toast and tomatoe sauce to dip in..
6. If you dont like black pudding you can do the same with cioked sausage or just cheese and onion..

This is a family recipe my mother made for me growing up. My grandfather had several acres of asparagus on his farm, and this was something they served during the spring and fall whenever asparagus was plentiful. This recipe is also good served with warm breakfast ham or Canadian bacon--just put in on the toast before the egg. Heat a large nonstick skillet over medium heat. Add eggs and asparagus to pan.