Five wholesome make-ahead breakfasts

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Five wholesome make-ahead breakfasts

www.csmonitor.com/The-Culture/Food/2013/0118/Five-wholesome-make-ahead-breakfasts/Egg-muffins-to-go

Simple asparagus and eggs on toast breakfast

3 tablespoons butter, divided
1 handful asparagus (10 stalks? however much you think you'll eat!)
2 garlic cloves, pressed or minced
1 teaspoon fresh oregano leaves
2 eggs
2 slices of toast
salt & pepper
1 tablespoon fresh Parmesan

1. In one skillet over moderately high heat, melt 1/2 tablespoon butter. Add the asparagus, the garlic, and the oregano.
In a separate skillet over moderately high heat, melt at least 1-1/2 tablespoons of butter.

2. Get the skillet nice and hot before cracking the eggs into it. Let them sizzle away, while you stir the asparagus and start the toast.

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3. The asparagus only needs to cook for about 4 minutes, and the eggs are done when the whites are set and the yolks are still runny. Butter the toast, salt & pepper everything, grate a little Parmesan on top, and serve with coffee!

Go to the link above for the five make ahead ones.

[Clipper]

The asparagus and eggs sounds good. I also love the steel cut oatmeal recipe. I have had the steel cut oats cooked in a double boiler when I was a kid. My grandfather liked the creamy texture of the oats done that way. He always put Pet brand evaporated milk, a pat of butter and a liberal sprinkling of sugar on it. I still eat oatmeal with a pat of butter and brown sugar, although I seldom put any milk on it. I will have to see if our local grocer has steel cut oats. If not, we have a couple of old fashioned working grist mills locally that grind and sell flour, grits and corn meal. They might have steel cut oats but if not, we also have an Amish store that carries that sort of thing.