This is one of those recipes that looks much more impressive than the effort it actually takes. The focus here are the top quality eggs… preferably pasture raised farm eggs. Or get something thats fresh you can get your hands on.
Asparagus
Trim the asparagus and chop them into 3s, about 2 inch pieces. Warm a skillet and add one tbsp olive oil. Once warm add the asparagus, Season with salt, pepper and saute for 5-7 minutes until cooked and slightly charred.a
Transfer to a serving plate, garnish with a little herbs and ½ the lemon zest.
Eggs
Crack all eggs in a large bowl, add the milk, salt, pepper and feta if using. Whisk until well incorporated.
Warm a frying pan on low heat, add a tbsp of olive oil and the eggs.
Stir the eggs, firmly bring the eggs cooking on the bottom of the pan to the top. (I love using a rubber spatula for this). Continue to stir on low heat. This process should take around 10-15 minutes. You want them to look like curdles. Cook the eggs until they are softly cooked, a bit runny is okay. Take the pan off the heat. The eggs will continue to cook with the residual heat. Garnish with chopped chives.
Bread
Slice the bread and brush a little olive oil on each slice.
Toast in a preheated toaster oven until lightly golden. Once out rub each slice with the garlic clove, back and forth about 3-4 times gently.
Serve everything thing family style.
