Saturday, April 3, 2010

Scrambled Eggs Over Roasted Asparagus

I was supposed to work this Sunday, but got off because of Easter. Praise Jesus!

Now, however, I was left with the perplexing question of what to have for breakfast. Oh, who am I kidding...I slept til noon. Let's call it brunch.

Typically, I never eat breakfast or brunch. Cue chorus of concerned cries:

"What?! Aren't you hungry in the morning?"
"But Stacy! Breakfast is the most important meal of the day!"

I just generally don't like breakfast foods and my stomach likes to sleep in for a few hours even if the rest of me is awake. However, I have a recipe for a simple, delicious, and healthy breakfast. For some reason, eggs and asparagus are a match made in nutritious heaven.

Up and at 'em!

* DISCLAIMER: Stacy Chudwin assumes no liability for making your pee smell like asparagus.

  • 3 eggs
  • 1/4 cup milk. Doesn't really matter what kind you use, but choose skim, fat ass!
  • 2 tbsp. minced onions. The kind that you find in the spice aisle. These add a great mild onion flavor that's not overwhelming, as well as a nice lil crunch.
  • 1 tbsp. butter. I use SmartBalance butter cause I'm smart. And balanced.
  • 1 bunch fresh asparagus
  • 1/2 cup shredded cheese. Use whatever kind you like!
  • Olive oil
  • Garlic salt, salt, and pepper to taste
  • Fresh parsley for garnish. Optional if you want to be a bad ass chef.
Once again, not very many ingredients. If you are able to drag your butt out of bed in the morning, you should not need to expend a lot of effort for a healthy and fast breakfast.


Preheat oven to 400 degrees. While you wait for the oven to warm up, you can go brush your teef. Preferrably with a bottle of Jack.

Leaving the top of your asparagus bunch rubber banded, cut off the bottom couple inches of the stalks with a sharp knife.

Cover a baking sheet with aluminum foil and spread out asparagus in a single layer. Drizzle with olive oil to promote even browning. Season with garlic salt and pepper to taste. Pop in the oven for 20 minutes.

Go get dressed for the next ten minutes.

Break eggs into a small bowl and whisk with milk.

Heat sautee pan to medium high and melt butter. Pour in the eggs.

Stir in minced onions and salt n' pepa to taste.

Let eggs cook, stirring occasionally to let uncooked portion run to the bottom of the pan. Do not overcook the eggs...they are better with this dish when they are ever-so-slightly runny!

Remove asparagus from the oven after the 20 minutes are up. The spears should be toasty warm and slightly browned. Put on a plate and top with the eggs, sprinkle cheese and parsley over the top, and enjoy!

What are some of YOUR favorite breakfast recipes?


  1. oooo, this looks delicious. i'd put some store-bought hollandaise on top of this baby

  2. Definitely! Love the hollandaise but it's not very healthy...part of the reason why I suggest the eggs remain slightly runny to get that same sort of texture! Of course not the same thing, but a girl can dream....