Sunday Brunch...

Since asparagus season is in full bloom here I put this together for breakfast this morning to great result. Saute 3 or 4 stalks fresh asparagus in a little olive oil and salt and pepper till just cooked through then remove and cover to keep warm. Heat a little more olive oil and add chopped sweet onion and cook till just soft then add a couple chopped yellow cherry tomatoes and some fresh basil and heat through. Push vegetables together in center of pan and flatten out. Crack an egg onto vegetables and then shake pan gently to allow some of the egg to permeate the veggies. Cover pan and cook over low heat about 4 minutes till egg has set. Remove and serve on top of asparagus and garnish with salt and pepper and fresh chive(or basil). Pretty darn good if I do say so myself and looks nice on the plate to boot.

Bon Apetit!
BB

What did you crack open to drink with it, Bryan?

Good Morning Jim. It was little early in the day(even for me) but a nice Gruner would have been lovely. I was thinking for Mothers Day I may incorporate some fresh morels or truffle oil into the dish and serve atop some nice sourdough toast which would bring in some other wine possibilities(vintage champagne, Meursault, Barolo??). Now that I think about it we have a store that sells some killer duck bacon which might be fun also. Possibilities are endless! Wheeeeee!

Best,
Bryan