4 eggs (this recipe serves two)
1 bunch asparagus
1 small container (about 2 cups) baby bella or crimini mushrooms
1/2 red onion
1 lemon (for zest and 1/4 of the juice)
1 sprig rosemary
2-3 Tbsp coconut oil
some water (for basting)
salt and pepper
Heat about 1 Tbsp coconut oil in a frying pan. Add red onions, sliced into big pieces and a pinch of salt. Add mushrooms (sliced) and saute until just brown. Add asparagus, trimmed and cut into pieces. Cook until asparagus is bright green, then turn off the heat (asparagus will continue to cook). Add lemon zest, the juice from 1/4 of the lemon, and about 1 Tbsp chopped rosemary.
Remove from heat, wipe out the pan and add about 1 Tbsp coconut oil. When the oil is very hot (it will pop when you throw water in the pan) add the eggs, one at a time. They shouldn’t run all over the place if the pan is hot enough. Add about 1/2 cup of water all at once, so that the eggs steam. Cover and cook until whites are done, but yellows are runny.Carefully slide spatula around the edges before lifting the eggs out and plating on top of veggies.