Sunny-Side Up Eggs Over AsparagusMakes 2 servings 1 bunch asparagus, woody ends trimmed Cooking spray 2 Eggland's Best large eggs 1 tablespoon olive oil (optional) 1 teaspoon Parmesan cheese (optional) 1 teaspoon breadcrumbs (optional) 1/4 cup chopped red peppers (optional)
Fill medium saucepan with water and bring to a boil. Submerge asparagus and cook for approximately 2 minutes, maintaining a bright green color and slight crunch. Immediately remove asparagus and shock it in a bowl of ice water. Reserve.
Coat medium size skillet with cooking spray. Crack two Eggland's Best eggs into pan and cook over medium heat until the whites set and the edges of the eggs are cooked.
Place asparagus on plate, making an even layer. Remove eggs from the pan using a slotted spatula and place on top of asparagus. Top with a drizzle of olive oil and garnish with Parmesan cheese, bread crumbs or red peppers, if desired. Can also be served on two pieces of whole wheat toast.
Tortilla EspañolaMakes 6 servingsRecipe by Candice Kumai 1/4 cup Spanish extra virgin olive oil, divided 5 to 6 potatoes, peeled, thinly sliced 1 yellow onion, fine diced 8 Eggland's Best large eggs 1 cup Spanish olives, pitted, chopped 3/4 cup roasted red pepper, thinly sliced Parsley, chopped 1/2 teaspoon sea salt
In medium non-stick skillet, place 2 tablespoons olive oil in cold pan and add potato slices. Turn heat up to medium high. Sauté, covered, until potatoes are soft but not crispy, approximately 15 minutes.
Add 1 tablespoon olive oil in a second sauté pan over medium heat. Add onions and cook until soft and translucent, without any color, 5 to 7 minutes.
Once potatoes and onions are all golden and cooked through, set aside to cool.
In large mixing bowl, crack Eggland's Best eggs and whisk well. Gently stir in cooled potatoes and onions. Add in chopped olives, roasted red peppers and chopped parsley. Season with sea salt.
Heat two tablespoons olive oil in a non-stick sauté pan over medium heat. In hot pan, add potato and egg mixture. Reduce heat and cook until rim of eggs and center of tortilla is cooked through.
Place large plate over top of sauté pan and flip tortilla over. If needed, you can place tortilla back into pan with cooked side up and cook thru until yellow side cooks to a golden brown. Slice into pie pieces and serve warm.
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