4 eggs, slightly beaten with 2 tbsp. water
4 oz. can mushrooms, drained (I would have used ½ cup sliced fresh but I didn't have any)
6 oz. can white crabmeat, drained
*½ cup premade hollandaise sauce
½ bunch fresh asparagus, cook crisp tender (steamed for 2-3 minutes)
1 slice Colby Jack cheese
Cut asparagus into 1-inch pieces and set aside.
In medium skillet, spray with cooking oil and cook eggs over medium heat just until set. Meanwhile combine crabmeat, mushrooms and hollandaise sauce and stir to combine. Add to one side of the eggs after they have set. Cover and cook 2 minutes. Carefully fold egg minute in half. Top with slice of cheese and let stand 5 minutes before cutting in half.
Serve with toast and fresh fruit.
Serves 2
*You can make your own hollandaise sauce that is even more healthy than the premade.
½ tsp lemon juice
This is part of the A-Z blogging challenge. Visit Crackerberries.
Enjoy ♥
5 comments:
Definitely going to make this when our asparagus comes up in May. Thanks for the recipe.
I can always use new recipes. I might just have to try this. Thanks
This looks absolutely delicious! I love making breakfast for dinner, so this might just get added to my recipe rotation! Stop by Literacious this month for my challenge posts: https://www.literacious.com
If this tastes as good as it looks and as easy as your recipe reads...it's going in my skillet. My guy loves asparagus with any meal and he will never know that I included the mushrooms...chopped really tiny...LOL!!!
Visiting via the Master list. Come see me...the Texas Bluebonnets are in bloom.
Sue at WhereBluebonnetsGrow
Interesting recipe!
Ronel visiting for A: My Languishing TBR: A
Abominable Wraiths
Post a Comment