Skillet Asparagus and Eggs
DAIRY
FREE
NUT
FREE
PALEO
DIET
What better way to greet the day than with warm, soft, protein-rich sunny-side-up eggs and buttery, tender-crisp asparagus spears? Even on an elimination diet, breakfast can be the most important meal of the day.
| Prep Time 5 minutes |
Cook Time 5 minutes |
Makes 4 eggs + 12 spears |
Serving Size 2 eggs + 6 spears |
INGREDIENTS
12 medium spears asparagus, tough ends trimmed
¼ cup homemade chicken stock
2 TB. ghee or animal fat
2 TB. fresh basil, cilantro, mint, or Italian flat-leaf parsley, chopped
4 large eggs, pastured
¼ tsp. sea salt
METHOD
1 Place asparagus spears in an even layer in a medium skillet. Add chicken stock and ghee, and sprinkle with herbs. Set heat to medium.
2 Crack 2 eggs over 6 asparagus spears and crack remaining 2 eggs over remaining 6 spears. Sprinkle sea salt evenly over eggs.
3 When stock begins to boil, cover, reduce heat to medium-low, and cook for 5 minutes or until egg whites are hardened and asparagus is just softened.
Variation
Grilled Steak and Asparagus with Poached Eggs
INGREDIENTS
1 tsp. ghee
½ tsp. sea salt
12 medium asparagus spears
2 (6-oz.; 170g) New York strip steaks
2 cups homemade chicken stock
4 large eggs
METHOD
1 Preheat the grill to medium. Spread ½ teaspoon ghee and ¼ teaspoon sea salt on asparagus. Cover both sides of New York strip steaks with remaining ½ teaspoon ghee and remaining ¼ teaspoon sea salt.
2 Grill steaks for 4 minutes per side, rotating 90 degrees halfway through the cook time. Flip over steaks and repeat. Add asparagus to the grill when you flip steaks, moving occasionally to cook evenly. Transfer steaks and asparagus to a plate, and let rest for 10 minutes.
3 In a medium saucepan over medium-high heat, bring chicken stock to a boil. Reduce heat to medium-low, gently crack eggs into stock, and simmer for 3 minutes or until whites are firm.
4 Divide steak, asparagus, and eggs between 2 plates. Season with sea salt, and serve.
Skillet Asparagus and Eggs