- 1 slice of wholemeal rye bread (30g)
- 1 chicken egg (55g)
- 1 teaspoon of butter (7g)
- 2 pieces of asparagus (60g)
- 4 cherry tomatoes (80g)
- 1 clove of garlic (6g)
- Salt
- Pepper
Put the bread in a toaster and wait until it is toasted (if you don't have a toaster, you can heat the bread briefly in a dry frying pan). Heat the butter in a frying pan, crack the egg into it, season with salt and pepper, and fry until the egg is set. Wash the asparagus thoroughly and break them in your hands so that they snap at the end of the edible part. Remove the egg from the pan and press the garlic through a garlic press or cut it into strips and fry it in the pan (briefly, so that it does not burn). Then add the asparagus, chopped tomatoes, salt, pepper, and fry for about 5 minutes. Place the cooked egg, asparagus, and tomatoes on the toast.
Enjoy your meal!
