Start your day off right with this Keto-friendly breakfast that’s as flavorful as it is healthy. The sunny-side-up eggs serve as a rich, creamy sauce for the tender, perfectly seasoned asparagus. Sprinkled with fresh parsley for a pop of color and an added layer of flavor, this meal is the perfect combination of simplicity and sophistication. Not only is it low in carbs and high in protein, but it’s also packed with vital nutrients to keep you energized throughout the day. Whether you’re on a keto diet or just looking for a tasty and healthy breakfast option, this dish is sure to satisfy. Enjoy this quick, fulfilling breakfast that’s ready in just about 15 minutes.

Ingredients:

• 2 large eggs
• 5 asparagus spears
• A handful of fresh parsley leaves
• Salt and pepper to taste
• 2 tablespoons of olive oil

Instructions:

1. Start by washing the asparagus. Cut off the tough, woody ends.
2. Bring a pot of water to boil. Add a pinch of salt, then add the asparagus. Boil for about 3-5 minutes, until the asparagus is tender but still a bit crunchy.
3. Drain the asparagus and immediately rinse it under cold water to stop the cooking process and retain its vibrant green color.
4. Heat a frying pan over medium heat and add 1 tablespoon of olive oil.
5. Crack the eggs into the pan, being careful not to break the yolks. Sprinkle with a little salt and pepper. Cook until the whites are set but the yolks are still runny, about 3-4 minutes.
6. Arrange the boiled asparagus on a plate. Drizzle them with the remaining tablespoon of olive oil, and sprinkle with more salt and pepper if desired.
7. Place the sunny side up eggs on top of the asparagus. Garnish with fresh parsley leaves.
8. Enjoy your Keto breakfast!

Preparation time: Approximately 15 minutes

Nutrition Facts (per serving):

• Calories: 370
• Fat: 31g
• Protein: 16g
• Carbohydrates: 6g
• Fiber: 3g
• Net Carbs: 3g

Please note that these nutrition facts are approximations and can vary based on specific ingredient amounts and brands used.