This oh-so-easy breakfast idea takes advantage of succulent asparagus spears, a veggie brimming with potassium, fiber, and vitamins A and C. Plus, it take only minutes to prepare!
2 fresh, organic eggs
3 small creamer potatoes, sliced thin
6 asparagus spears
Extra-virgin olive oil
Freshly ground black pepper
Snap the ends off of asparagus and slice horizontally through the center of each spear, creating two thin slices. Slice again vertically to create pieces about 2 inches long. Blanch spears in boiling water for 30 seconds. Heat 2 tbsp. olive oil in a cast iron skiller. When oil is hot, arrange potatoes in a single layer in the skillet. Let cook for 3 minutes, then flip. Add salt and pepper, and cook for 2 more minutes until brown. Drain on a paper towel. Arrange crispy potato slices on a plate and top with asparagus. Crack an egg into the same skillet and cook for one minute, or until the egg white is set. Slide the egg on top of your plate. Add a sprinkle of salt, marash chili and a drizzle of olive oil. Repeat with the remaining egg.