Author Notes
This recipe is for lazy Sunday mornings when you have a craving for the richness of eggs and cheese but the desire for other savory treats. —Loree Bryanna McDonald
Ingredients
-
3 tablespoons
Butter
-
1 piece
Bread
-
6
asparagus spears
-
1/4 cup
uncooked breakfast sausage
-
2 tablespoons
goat cheese
-
2
eggs
Directions
-
Prep asparagus by chopping into 1.5 inch pieces (snapping off the bottom bits)
-
Melt 2 Tbs of butter into the pan
-
Add prepped asparagus into pan with pepper (no salt is needed, as it will come from the goat cheese and sausage)
-
Once asparagus has been cooked through, remove from pan (no more than 5 minutes - the asparagus will be bright green and soft to bite into) leaving the butter
-
Dip both sides of bread into the butter and toast the bread into the pan
-
Once toasted, remove from pan and add sausage
-
While sausage is cooking, spread goat cheese onto bread and top with cooked asparagus
-
When sausage has been cooked through, remove from pan and place on top of asparagus atop the toast
-
Melt remaining butter in pan and cook eggs to desired preference (fried or or sunny-side up are my preference) careful not too add much salt
-
Once eggs are cooked, place atop the sausage and enjoy
See what other Food52ers are saying.