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 ♥
