Fried Eggs with Lemon, Asparagus and Mushrooms
- 4 Eggs
- 8 Stalks Asparagus
- 1 Cup cremini mushrooms
- 2 Tbsp. Grass Fed Butter
- Juice of one lemon
- Salt and pepper to taste
- In a skillet, melt butter and add asparagus and mushrooms with seasoning. Cook for 3 minutes. Set aside.
- In the same pan, cook eggs, flipping once til "over easy."
- Set asparagus and mushrooms on 2 plates, Top with 2 eggs.
- Drizzle with lemon juice.
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