Mediterranean Breakfast Plate with Eggs, Asparagus & Avocado
A vibrant high-protein Mediterranean breakfast featuring sunny-side eggs, roasted asparagus, blistered tomatoes, olives, avocado, and fresh greens—ready in under 20 minutes.
Ingredients
- 2 large eggs
- 6 –8 asparagus spears trimmed
- 2 small tomatoes halved
- ½ avocado sliced
- 1 handful fresh arugula
- 6 –8 mixed olives green + kalamata
- 2 –3 slices prosciutto or cured ham
- 1 tbsp olive oil divided
- Pinch of salt and black pepper
- Fresh herbs optional: dill, parsley, or basil
Instructions
Roast the asparagus and tomatoes:
- Heat a skillet over medium-high heat and add ½ tablespoon of olive oil.
- Add the asparagus and tomato halves. Season with salt and pepper. Cook 4–5 minutes until lightly charred.
Cook the eggs:
- In the same pan (or a separate one), add the remaining oil.
- Crack in the eggs and cook sunny-side up until whites are set but yolks remain runny.
Assemble the plate:
- Add arugula, tomatoes, asparagus, olives, and avocado to a serving plate.
- Place the sunny-side eggs on top.
- Add thin slices of prosciutto.
- Season with pepper and fresh herbs.
- Serve immediately.
Notes
Tips
- Keep the yolks runny for added richness.
- Char the asparagus to deepen the flavor.
- Finish with a drizzle of high-quality olive oil for an authentic touch.
Variations
- Add cheese: feta, mozzarella, or goat cheese.
- Swap proteins: smoked salmon, turkey slices, chicken, or hard-boiled eggs.
- Veggie swaps: spinach, roasted peppers, mushrooms, or cucumber.
- For extra flavor: add chili flakes, za’atar, or sumac.
Storage
- Best enjoyed fresh due to the eggs and avocado.
- Asparagus, tomatoes, olives, and arugula can be prepped 1 day ahead.
- Store cooked vegetables separately for best texture.
- Cook eggs fresh each morning for optimal taste.