Yummr

(Originally posted to Miss Chef.)

I was motivated this morning and popped over to Tom's to get some eggs for an omlette. So, while searching through my refrigerator I found the asparagus I had bought to go with the salmon, though I hadn't used it. Inspiration hit and this is what I ended up with.

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Ingredients:

+ eggs (as many as you'd like)
+ asparagus (leftovers if you have them)
+ lemon juice
+ garlic
+ pepper
+ salt
+ oil
+ butter
+ cheese (I use feta, but parmesan or swiss would go really well too)
+ tomatoes (optional)
+ biscuits

Preparation:

1. First things first, steam the asparagus in a steamer or in the microwave. Add a little salt and pepper (lemon pepper if you have it) and sprinkle some lemon juice over top while it steams. I like to cut my asparagus into one inch pieces and go from there, but this is a preference issue. This shouldn't take more than four minutes or so.

2. Get your biscuits in the oven. I usually buy them in the tubes and stick them on a pan so it takes ten minutes, give or take a few.

3. While your asparagus is steaming start melting your butter. Now, here is another personal insight. I like using oil and butter in my pan with eggs. It gives a healthy (albeit fatty) and full flavor. But if you're aiming for something a little more healthy stick with the olive oil and you'll be just fine.

4. Add the garlic to the pan and let it simmer a little. You want to make sure the flavor really gets out there. Here you have the option of using some tomato. I, personally, do not like cooked tomato, so I leave mine on the side, but feel free to lightly sautée it with your garlic.

5. Add your eggs. I usually end up with a dish of scrambled eggs with stuff in it, rather than an omlette, but how you cook your eggs is up to you.

6. Once the biscuits are done, cut one in half and put a little butter on each side. You want to make sure it's warm and the butter melts before adding your eggs.

7. Put the eggs on top and add a little feta. I had some basil and tomato feta that was fabulous, but any flavor will work.

And there you have it. A simple, but elegant breakfast for any morning of the week.