- 4 eggs (organic, pasture-raised are the best)
- 6-7 spears of asparagus
- 1 yellow zucchini
- 1 big tomato
- fresh parsley or dill
- avocado on the side
- unrefined salt, black pepper
Other veggies you can use are: mushrooms, red or green onions, celery sticks, spinach, red peppers.
Wash and chop the vegetables of your choice. Sauté the veggies in a pan with some butter or olive oil. Stir often and when they are half-way done, carefully break one or two eggs on top. Turn the heat all the way down and cover the pan. Check in a minute and if the whites are firm (but the yolks are still runny), they are done. Carefully scoop the veggies with the eggs on top on a plate. Sprinkle chopped fresh parsley or dill, unrefined salt and any other spices you like. Enjoy!