Egg Rolls (Over Easy!)

A Mother’s Day brunch menu that won’t wreck your fitness plans!  These egg rolls are fun and delicious, and yes – I am in love with the local asparagus right now : )

Preheat oven to 400 degrees.  Wash and trim a bunch of asparagus.  Place on a baking sheet with a drizzle of olive oil, salt and pepper.  Roast for about 8-10 minutes or until just tender, depending on thickness of asparagus.

Though there are ways to make fried eggs on a sheet pan, I prefer to do it on a non-stick pan on the stove.  If you are making for a crowd, cook them less than you might normally, finish the recipe and then pop the egg rolls in the hot oven for a minute to warm.

For delicious eggs, melt butter in a non-stick pan over medium to medium-low heat.  Crack an egg directly into he pan, keeping the yolk in tact.  Let cook for about a minute until the white has set and the white has begun to change from translucent to white.  The centermost part of the egg white near the yolk should still be partially translucent.  Sprinkle with salt.  If your pan is well buttered, you should be able to flip the egg without a spatula (give it a try!) but if that makes you nervous, use a spatula to gently flip the egg to cook the other side.  Cook it for 30-60 seconds and remove from pan.  Place about 3-4 stalks of the cooked asparagus in the center of each egg.  and roll it, Then gently turn the egg roll over so that the two open ends are underneath it, keeping the roll together.

Garnish with chopped chives if desired.  A side of sliced avocado would also be delightful!

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