Broiled Asparagus and Eggs: Healthy Breakfast

Broiled Asparagus and Eggs: Quick & Healthy Breakfast | The Happy Housewife

By contributing writer Tessa

Not many people have thought about broiling eggs.  The broiling feature is meant for just browning things up, right? Well, in some cases we can use that searing heat for lightening quick cook times.

Enter this dish.  Fresh asparagus is coming in droves in our markets right now, and this Broiled Asparagus and Eggs recipe was created to take advantage of that.  It is always a good idea to start your day off with a dose of vegetables, healthy proteins, and healthy fats!   With the super quick cook time here, there is no excuse not to make yourself something healthy and nourishing!

The only caveat is that you have to watch things carefully. They go from perfect to over done very quickly, so just stay there for the couple of minutes it takes. In under 5 minutes, you can be eating this luscious combo!

Asparagus Tip:  If you grab an asparagus spear by each end and bend, it will naturally break where it is most tender, leaving you with only the tender, perfect parts to eat!

Broiled Asparagus and Eggs: Quick & Healthy Breakfast | The Happy Housewife

Broiled Asparagus and Eggs
Serves: 1
 
Ingredients
  • 2 teaspoons ghee, butter, or light olive oil
  • 2 eggs
  • 4-6 slender spears of asparagus, woody ends removed (see tip above). I recommend spears about the size of a hot glue stick, not the super skinny or fat types sometimes available.
  • Squeeze of fresh lemon juice
  • Sea salt to taste
  • Optional additions: red pepper flakes, diced ham, bacon crumbles, sausage crumbles, diced parsley, sliced cherry tomatoes, sliced green onions, and/or grated cheese.
Instructions
  1. Turn oven on to low broil and make sure the oven rack is 4-6 inches from the burner.
  2. In a small 6 inch oven proof pan (I love my cast iron!), place the fat of your choice and put into the oven to melt and preheat while you gather your next ingredients.
  3. When your fat is melted and warm, swirl it about, then place your asparagus in the pan.
  4. Toss to coat the spears evenly, then push them off to one side.
  5. Crack your eggs in and any additional toppings of choice.
  6. Squeeze a generous amount of lemon juice over the asparagus, then add your sea salt to taste.
  7. Broil (with the oven door open!) for about 2-3 minutes. How long you cook will depend on the size of your egg and the thickness of your spears. WATCH IT CAREFULLY AT 2 MINUTES, it goes from perfect to over done quickly! I like my egg molten, so I am usually around the 2½ minute mark, just under.

 

Broiled Asparagus and Eggs: Quick & Healthy Breakfast | The Happy Housewife
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Chocolate Gingerbread Scones

Chocolate Gingerbread Scones | The Happy Housewife

By contributing writer Andrea Green

Gingerbread season is my absolute favorite season of the year! I love early November when I start seeing gingerbread flavored everything on the store shelves. As soon as November 1st hits, I make up my Homemade Gingerbread Latte Syrup and use it liberally in my coffee.

Then, I start baking. Chocolate Gingerbread Scones are one of my favorite gingerbread indulgences. Rich dark chocolate, ginger, and molasses pair up wonderfully to make a delicious seasonal treat. They are absolutely perfect for breakfast and make a pretty tasty after school snack as well.

I don’t stop my gingerbread splurge until the New Year hits. Then I wait until the next gingerbread season to get my fix!

This chocolate gingerbread scone dough makes 16 good sized scones. If you don’t think you can go through that many scones, this dough can be frozen.

To freeze, place unbaked scones on a cookie sheet lined with parchment paper. Once the scones are hard, transfer them to a freezer safe bag. They can remain frozen for up to one month. When you are ready for hot, fresh Chocolate Gingerbread Scones, simply remove from the freezer and bake adding 3 to 4 minutes to the bake time.

Having chocolate gingerbread scones in the freezer can mean a quick and easy Christmas breakfast. So make some up now so you can wake up to gingerbread-goodness in the upcoming weeks!

Chocolate Gingerbread Scones

Chocolate Gingerbread Scones

Ingredients

  • 2 1/2 cups whole wheat pastry flour
  • 1 cup unbleached all purpose flour
  • 1/4 cup sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 tablespoons ground ginger
  • 1/2 cup cold butter
  • 1 1/2 cups dark chocolate chips
  • 1/4 cup molasses
  • 1 large egg
  • 1 cup buttermilk
  • 1 teaspoon vanilla
  • milk
  • coarse sugar (like sugar in the raw)

Instructions

  1. Preheat the oven to 375 degrees. Line two baking sheets with silpat or lightly grease.
  2. In a large bowl, whisk together flours, sugar, baking soda, baking powder, salt, and ginger.
  3. Using a fork or pastry blender, cut the butter into the dry ingredients until the mixture resembles coarse crumbs. Add the chocolate chips and stir with a fork just to mix them in.
  4. In a separate bowl, whisk together the molasses, egg, buttermilk and vanilla.
  5. Add wet ingredients to the dry ingredients and stir lightly and quickly with a fork until the dough is evenly moistened.
  6. Turn the dough out onto a floured work surface. Divide the dough in half and pat the dough into 2 circles of equal size. Use a knife and cut each circle into 8 equal pieces.
  7. Transfer the scones to baking sheets. Brush the tops with milk and sprinkle heavily with coarse sugar.
  8. Bake for 22 to 25 minutes.
http://thehappyhousewife.com/cooking/chocolate-gingerbread-scones/

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Blueberry Streusel Muffins

Blueberry Streusel Muffins | The Happy Housewife

By contributing writer Kristia

These  Blueberry Streusel Muffins are my new favorite breakfast or snack treat. The streusel topping is crunchy and nutty, and the muffin is tender and delicious.

I’m serving these muffins to my family on Christmas morning along with my Egg and Sausage Breakfast Casserole. To save time on Christmas morning, bake the muffins ahead of time and store in the freezer.

 

Blueberry Streusel Muffins

Yield: makes 10 - 12 muffins

Blueberry Streusel Muffins

Ingredients

    For the Streusel
  • ¼ cup brown sugar
  • ¼ cup all-purpose flour
  • 2 tablespoon butter, melted
  • ¼ cup chopped pecans
  • For the Muffins
  • 1 ½ cups all-purpose flour
  • ½ cup sugar
  • 1 teaspoon baking powder
  • ½ baking soda
  • ½ cup milk
  • ½ cup butter, melted and cooled
  • 1 egg, beaten
  • 1 teaspoon vanilla
  • ¾ cup blueberries, frozen or fresh, coated lightly with flour

Instructions

  1. Preheat oven to 375 degrees.
  2. In a small bowl, mix together the streusel ingredients. Set aside.
  3. In a medium bowl, mix together the flour, sugar, baking powder, and baking soda.
  4. In a separate bowl, combine the milk, butter, egg, and vanilla.
  5. Pour the wet ingredients into the bowl with the dry ingredients and mix until just combined. Do not over mix.
  6. Gently stir in the blueberries.
  7. Spoon the batter into a muffin pan that has been prepared with non-stick spray.
  8. Sprinkle the streusel topping over the batter.
  9. Bake at 375 degrees for 15 - 20 minutes or until the muffins are golden.
http://thehappyhousewife.com/cooking/blueberry-streusel-muffins/

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Breakfast Brat Scramble

By contributing writer SnoWhite

Toss some leftover dinner meat into a skillet with veggies and eggs, and you have breakfast!  We used wild rice brats to make this recipe, but leftover hamburger, steak, ham, or sausage would work equally well in this breakfast scramble.

Breakfast Brat Scramble

Breakfast Brat Scramble

Ingredients

  • 2 eggs
  • 1/8 cup milk
  • salt & pepper, to taste
  • pinch of dry mustard
  • 1 cup broccoli florets, chopped if needed
  • 1 medium bell pepper, diced
  • 2 brats, cooked and sliced into rings
  • 1/8 cup shredded cheddar cheese

Instructions

  1. In a large skillet, saute the sliced brat rings with the diced bell pepper and broccoli florets. Cook for 5-7 minutes until warmed throughout and veggies are crisp-tender.
  2. Place the veggie mixture into a bowl and cover it while you prepare the eggs.
  3. Whisk together 2 eggs with 1/8 cup milk. Add in a pinch of salt and pepper, and dry mustard. Stir.
  4. Grease the same skillet and heat over medium heat. Put a drop of egg mixture into the skillet, and if it cooks right away, you are ready to pour the eggs into the pan.
  5. Pour in the egg mixture and allow the eggs to cook for 1 minute. Using a spatula, scramble up the eggs as they continue to cook.
  6. After 2 - 3 minutes of cooking, when eggs are set, add in the veggie/brat mixture.
  7. Remove from heat, and top the dish with cheese.
  8. Serve warm.
http://thehappyhousewife.com/cooking/breakfast-brat-scramble/

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