Cast Iron Brunch
Who doesn’t love a one pan meal? I know for me it’s one of my go-to ways to prepare a breakfast or brunch. This easy recipe still makes room for that weekend morning coffee sit down in between cooking. If you’re an egg eater, you gotta try this combination using Fresh Asparagus!
You Will Need:
- 4 Medium Russet Potatoes
- 1 small Yellow Onion
- 2 cloves of Garlic
- 1 cup of fresh chopped Asparagus
- 4 organic Eggs
- 3 tablespoons Unsalted Butter or olive oil
- Garlic powder
- Salt & Pepper
- Wash all of your produce really well. I like to leave the skins on the potatoes for added nutrients.
- Stick a knife or fork into your potatoes to create steam holes. Microwave on high for about 5 minutes flipping the potatoes every minute or so.
- While potatoes are getting a head start, slice your onion, cut the asparagus into larger bite size pieces and finely chop the garlic and put aside.
- Once the potatoes are just soft, very carefully slice them into a scallop shape. (To avoid burning yourself, use a towel or fork to hold the potato in place). Be careful!
- Heat oil or butter on medium into your large cast iron, or regular frying pan. Add the potatoes and season with Garlic powder, salt & pepper.
- Once the potatoes are a nice golden brown, add your onion and garlic. Cook until onion is almost translucent.
- Add the asparagus on top, pour in a splash of water. Cover with lid and let the asparagus steam for about 5 minutes.
- Crack your eggs on top of the entire mixture and put the lid back on. Turn the heat down to medium-low and let the eggs slowly cook. Depending on the heat, this could take 15-25 minutes. Just keep an eye on them, and cook to your liking.
- Once done, remove from heat and salt & pepper!
Asparagus is high in folic acid and a good source of potassium, fiber, Thiamin, and vitamins A, B6, and C. This veggie goes well in so many different dishes, and even delicious just eaten raw or slightly steamed! Try this one out for your friends and family this weekend!