Asparagus breakfast sandwich
This healthy take on the Egg McMuffin is a wholesome start to the day.
Breakfast is the most important meal of the day, and often the most skipped. Let's face it, we are all busy. And when you're running off to work, sometimes breakfast just isn't in the cards.
That is what I love about this recipe. You can make most of it ahead of time so you easily have a few days of breakfast ready to go. I know, it sounds like magic, but it's true!
The instructions here are for 3 servings. Perfect if you are feeding the family or just prepping for the week. Scale as you need.
- 3 English muffins
- 6 eggs
- 6 asparagus spears
- 3 slices of cheddar cheese
- 2 tablespoons butter
- Salt and pepper to taste
Take the asparagus and trim about an inch off of the end. Then blanch it. To blanch asparagus, bring a pot of water to a boil and cook it for about a minute, until it just begins to change color. Then transfer it to an ice bath to stop it from cooking.
Remove the asparagus from the ice bath and cut it into 1-inch pieces.
Crack the eggs and add them to a small mixing bowl with 1 tablespoon of water. Whisk them until they are just beaten. You will whisk them again just before cooking them. The water will help them puff up, creating the fluffy omelette sandwich pictured above.
Melt 1 tablespoon of the butter in a small fry pan over a medium-low heat. Whisk the eggs until frothy, and add in 1/3 of the mixture and make an omelette. You are going to fold this omelette twice, so it will fit on the muffin, but on the second fold, add in some asparagus pieces.
Make three omelettes with the mixture, using the remaining butter as needed. If you are making this ahead of time, store the omelettes in an air tight container with parchment paper between them.
When you are ready to dive into this tasty breakfast, toast the muffins. If the omelettes are hot off the stove, simply stack them with a slice of cheese and serve. Or reheat them in the microwave before enjoying.