Easy Egg and Avocado Breakfast

Author: Artisan Pastry Serves: 2 Time: 15 prep+15′

Difficulty: beginners

Ingredients:

• EVOO *2 tbsp (one for veg. One for eggs unless poaching eggs)
• Shallot * 1
• Mushroom * 1 King oyster 
• Zucchini * 1/2
• Asparagus * 5 
• Eggs * 2 or 3
• Salt, pepper, cayenne pepper
  

Procedure:
Small chop all ingredients except asparagus. 

Heat pan with oil. Saute and season chopped veg, followed by asparagus. Set aside.
Add oil again for eggs. Cook to preference.
Avocado: it can remain in the skin or scooped out as a whole half. Season.

• 

• 

Add 1 tbsp of mix in the pit well. Place egg on top of that. Add more saute veg on top of egg.

• 

• 

Plate with asparagus on the side.

Story:
One way to begin healing is to eat as well as you can. It’s a love language.