Asparagus Breakfast Tostadas

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  • 4 breakfast sausage links
  • a dozen young asparagus spears
  • 1/4 yellow onions
  • 2 eggs
  • 2 corn tostadas

This delicious breakfast was easy to make and so tasty. Preheat the oven to 450°.

Clean the asparagus and slice the onion into thins strips. Sprinkle with olive oil and kosher salt. Roast in the oven until they begin to caramelize.

Meanwhile cook the sausage links in a pan on medium high heat. Use a fork to smash up the sausage into small bits. You can use ground sausage, too, but I didn’t have any.

In a small egg pan, cook two eggs, over easy (or however you prefer) and season with salt and pepper.

Put the tostadas on a plate, add the sausage, then the egg and the asparagus and onions on top. Before you eat, use a knife or fork to poke the yolk so it begins to seep out over the sausage, etc. Definitely poke the yolk before lifting up the tostada and taking a bit so it does not burst when you bite and send egg yolk all over your face. This is the voice of experience.

This was delicious. The tostada gave it a great crunch and added a foundational flavor that the sausage and eggs combined with for this wonderfully satisfying umami flavor. The onions and asparagus brought some brightness and freshness, a great flavor combination. This makes one giant breakfast for this hungry person who skipped supper last night.

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