These sunny side up eggs and asparagus on brussels sprouts hash make for a low carb, protein and veggie filled way to start the day. Serve drizzled with a mayo pesto sauce. Both gluten-free and dairy-free.
I’m sure you all know by now that I love to have eggs in the morning.
Well I’m just going to repeat that fact, over and over again. Because I really love to have eggs in the morning. A protein filled breakfast really fills me up with energy and gets me ready to jump start the day. It’s just the best thing ever. No sweet pancake breakfasts for me – ever! Never!
MY LATEST VIDEOSUnfortunately on this 5 month long road trip, egg filled breakfasts have been a bit hard to come by.
I mean sure, some of the motels/hotels we’ve stayed at have had a free breakfast included but those only have scrambled eggs or hard boiled eggs every now and then. Now hard boiled eggs I do like, but those mushy looking god know’s what’s in them scrambled eggs in those metallic trays do not tempt me in the least. Ick.
Also on another note why is it that the similar motels/hotels almost always include breakfast, even if it’s pretty shabby, whereas the fancier places never seem to even give you a free piece of toast in the morning? Dave and I have both racked up a ton of SPG points with our Amex cards and we have generously used those for hotels all over the country, none of which ever seem to offer a pretty breakfast.
Come on now. On the other hand the Days Inn’s, pretty much always have toast, bagels, make your own waffles, scrambled eggs, hard boiled eggs, etc.
Never any sunny side up eggs though. And that’s what I’ve really been missing these past few months.
I love that ever so slightly gooey yolk that you lightly pierce with a fork and it starts to ooze out, soaking everything in it’s bright and happy yellow/orange glaze.
I love to make sunny side up eggs in the same pan as a whole medley of other ingredients. This time I wanted to add a bit of green into the mix with some brussels sprouts, asparagus and pesto.
Shred those firm little brussels sprout balls, and make pretty aspragus ribbons with the help of a vegetable peeler. Lightly cook in some olive oil before making way for those perfect eggs which get cracked into the mix. Sunny side up eggs and asparagus with brussels sprouts hash are ready now!
For additional flavor I quickly whipped up a vegan pesto, mayo and lemon sauce to drizzle over this indulgent and healthy 20 minute breakfast.
Have you tried combined eggs and asparagus before? What do you think of the combo? When sliced into asparagus ribbons and just ever so lightly pan fried I find eggs and asparagus to be the best new breakfast combo ever (especially with the addition of brussels sprouts and pesto aioli)
Make this next breakfast one to remember by make eggs and asparagus together in one skillet!
These sunny side up eggs and asparagus on brussels sprouts hash make for a low carb, protein and veggie filled way to start the day. Serve drizzled with a mayo pesto sauce. Both gluten-free and dairy-free.
- 5 brussels sprouts shredded about 3/4 cup
- 5 asparagus spears ends cut off, made into ribbons with a vegetable peeler
- 1 teaspoon extra virgin olive oil
- 2 eggs
- 1 tablespoon vegan basil pesto
- 1/2 tablespoon mayonnaise
- 1 teaspoon lemon juice
- Heat pan over medium heat and add brussels sprouts and asparagus ribbons.
- Cook for a few minutes.
- Make two small indentations in the mix and crack the eggs into those openings.
- Add salt/pepper to taste.
- Cook until whites are set, and yolks are cooked to your liking, using a knife or fork to move the whites around a bit to help them cook faster.
- In a small bowl whisk together vegan basil pesto, mayonnaise and lemon juice.
- Serve drizzled with sauce.
Nancy says
This looks so good!