Egg, Mushroom and Asparagus on Toast Recipe

Let’s have an aesthetically pleasing and healthy breakfast toast to kickstart the day!

With just a pan, you can make an Egg, Mushroom and Asparagus on Toast.

Ingredients

Two Toasts
A few stalks of Baby Asparagus
1 cup of Mushrooms (Enoki Mushrooms and Shimeiji Mushrooms)
1 Egg
Olive Oil
Seasoning (Salt, Black Pepper, Mixed Herbs)

1. Heat a pan with olive oil.

2. Add toast, asparagus and mushrooms. Season with salt and pepper to taste.

3. Flip the toast so that both sides are nicely charred. Occasionally flip the asparagus and mushrooms so that they are cooked thoroughly.

4. Transfer the asparagus to one side of the toast.

5. Make a well in the mushrooms and crack an egg inside.

6. Once the egg whites are cooked, carefully transfer the egg and mushroom to the toast.

7. Sprinkle some mixed herbs seasoning.

Poke the yolk and dig in!