Roast asparagus with eggs and toast

It may seem like cheating, a recipe hardly worth posting; but this, ladies and gentlemen is what I had for breakfast. And it was lovely. As I sat and ate I thought, what a great way to use leftover roasted veg, which you're likely to have if you've put in a garden or joined a CSA. And veggies at breakfast has the added bonus of allowing you to sneak something green into your diet before noon. So whether you're using up leftovers or starting the day with something made from scratch, I'll include this as encouragement to make each meal special.

breakfast for one

2 fresh eggs

1 knob of butter (just under a Tbs.)

kosher salt

freshly cracked pepper

1/3 to 1/2 cup leftover roasted veg;

such as asparagus, red peppers, or tomatoes

Since there isn't much to this recipe, I'll take the opportunity to pass on a tidbit of egg cooking knowledge .

Use a heavy-bottomed non-stick skillet and heat it to medium or medium-low. Add butter to the skillet and allow it to melt slowly swirling it around the pan occasionally. If the butter has not begun to foam once it is entirely melted, you may raise the heat; but only a little. Once the butter is visibly foaming, crack your eggs into the pan. This is just the right temperature for cooking eggs. They will coagulate slowly at this heat, so be patient. But they won't stick, and if you like your yolks runny, you have enough leeway to get them out of the pan before things overcook. Use a rubber spatula with the eggs to occasionally loosen them from the pan at their edges.

You have two options: you may flip the eggs when the white appears mostly set but you do run the slight risk of breaking the yolk. Otherwise, you can have your eggs "sunny-side up" by simply breaking through the set white with your spatula and allowing the remaining liquid white to fill the crack and thereby continue to cook. Either way works - and if you're me, you likely take a middle of the road approach and fold the eggs over on themselves not committing to either flipping or not flipping. When they are finished you will want to run the spatula round the edge of the eggs in order to release them. Turn them out onto your toast and top with roasted veg, salt, and pepper. Enjoy!