For the last 5 years, on the first day of school, I always have what I call the “Special Breakfast”. For all of you mommies…You know why I do this! This year was a little off for me. My one and only child was beginning high school and all I could do was think 4 years ahead to sending her off to college. After wallowing in my self pity for a week, I realized that life would go on. While I’m not celebrating my annual “Mommie Alone Time” event, I came to the conclusion that bacon, egg, asparagus, cheese & toast needed to be celebrated. I even allowed them to invite a two friends, champagne & orange juice!
4 slices of pumpernickel bread
2 green onion, chopped and divided
2 tablespoons butter, divided
24 stalks of asparagus, cooked & drained**
8 slices of crispy bacon
4 slices of sharp cheese
1 teaspoon red pepper flakes
**To cook asparagus: In a saucepan, bring 2 cups of salted water to a boil. Drop trimmed asparagus into boiling water and allow to cook for 1 minute. Remove from water and drain on a paper towel.
On medium heat, in a large skillet, melt 1 tablespoon of butter. Allow butter to coat the bottom of the pan and add 1/2 of the green onion. Place bread slices on top of the onion and butter and allow to toast for about 2 minutes. Turn over and allow to toast for another minute. Place one slice of bread per plate. Top each piece of toast with 2 slices of bacon. Next, divide asparagus evenly among toasts and place on top of bacon and set aside.
Turn heat to med-high and add the remaining butter to the skillet. When butter is sizzling, add eggs one at a time. When eggs are partially set(1 minute), top eggs with the remaining chopped onion. Flip eggs, add a cheese slice to each and allow to melt. When eggs reach desired doneness*, transfer one egg to each piece of toast. Top with red pepper flakes.
*Egg are cooked; 30 seconds for soft, 1 minute for medium, 3 minutes for hard fried.