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I have been longing for Spring. Wasting away in the remaining dredges of winter. It’s like this every year here in our little coastal town. It’s beach weather one day then we have to pull out the boots and sweaters the next. But by afternoon you better HOPE you packed a change of clothes in the car because you are going to regret the boots and sweaters you spitefully clothed yourself with that morning. I can’t decide if I want to eat a ginormous vat of beef stew or a tomato sandwich.

I’m just all confused about everything in life.

But finally around mid April we start to see the cherry blossoms and the azaleas and the layers start to give way to tank tops and Rainbows. The malice we feel for the thin yellow coating of pollen on everything, including our lungs, starts to feel ok because all the things are blooming. And even through our allergic/swollen eyes we can see that we will survive. True beach weather is almost upon us, loves. (All the Northerners are rolling their eyes HARD at me right now. I’m aware that I am a southern sissy)

What I am MOST excited about is spring food! It’s lovely and vibrant and nourishing and is the quickest way out of a winter heavy food rut. This dish is one of my favorites to make when I’m inviting a girlfriend over for a late breakfast to catch up about kids and boys and all the things that girlfriends need to discuss. It’s important stuff.

This dish is super quick to pull together and we all love that! All you need is some nice sourdough bread, grape tomatoes (heirloom variety if you can get your hands on them), asparagus, an egg and a few little things from your pantry and you are mere minutes away from bliss!!

*Detailed ingredients and instructions can be found at the end of this post!

Add about 2 tsp of red wine vinegar and 1/4 tsp kosher salt to the tomatoes, stir to combine and set aside to marinate while you do the rest. All the best things about Spring in one dish: sweet tomatoes, vibrant asparagus and a perfect fried egg… SO YUM.

Toss the asparagus with a tiny bit of olive oil, kosher salt and pepper and grill on a stove top grill pan or cast iron skillet. (go ahead and grill your bread at the same time!)

Top your bread with the grilled asparagus and the marinated tomatoes.

Now it’s time for that beautiful egg… and finish it off with some chopped parsley, kosher salt and pepper to taste!

There have been weeks that I’ve made this every morning… I am not ashamed of this.

So invite a friend over, make this, talk about boys and life and TELL ME I’M WRONG ABOUT ANY OF IT.


Makes 1 serving
1 thick slice of sourdough bread
salted butter
1 egg
5-6 spears of asparagus, rinsed and dried
½ cup grape tomatoes
olive oil
kosher salt
freshly ground black pepper
2 tsp red wine vinegar
chopped fresh parsley


1. Heat a grill pan or cast iron skillet over medium high heat.
2. Cut the tomatoes in half, add the vinegar and ½ tsp kosher salt. Stir to combine and set aside to marinate.
3. Snap off the woody ends of the asparagus. Toss with a little olive oil, kosher salt and pepper.
4. Coat each side of the sourdough bread with butter.
5. Put the bread and the asparagus on the grill pan. Allow the bread to toast well on each side, flipping with tongs when the first side is toasted to your liking. Turn the asparagus a couple of times during cooking. After about 4 minutes, the spears should have nice grill marks starting to form. Pick up a spear and hold it horizontally. If it doesn’t bow at all, it isn’t cooked enough. If it bows slightly, it’s done.
6. Heat a small non-stick skillet over medium high heat. Add the egg to the pan carefully so the yolk doesn’t break. Season with kosher salt. Fry on one side for 2-3 minutes until the white is set but the yolk is still runny. Do not flip over.
7. Arrange the asparagus spears on top of the toast followed but the tomatoes. Slide the egg out of the skillet and on top of the tomatoes.
8. Sprinkle with a bit of chopped parsley, kosher salt and pepper to taste.

All images by: Lindsey Pruitt

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