flower power brunch with creamed asparagus toast

that’s one long title.

this recipe was inspired from pinterest.  i love stumbling upon fun things like this – the flower eggs, i mean.  the creamed asparagus was an original recipe i braved without having any idea how it would taste…

my “flowers” weren’t as perfect as the photo i originally saw, but i’ll totally be trying this recipe again so it’s all good.  i’m also a huge perfectionist, so i need to learn to back off sometimes 🙂

ingredients :

– 2 bell peppers {i gathered 3 but didn’t end up using the green one} — when picking this out, the “lumpier” the better, you want it to have ridges in order to look like the flower petals 🙂

– 4 eggs

– 1/4 cup flour {i winged it and tried pastry flour since it was all i had}

– 1/4 cup asparagus

– 4 slices whole wheat bread

– 1/2 can coconut milk {or almond milk, whole milk, etc}

– butter of choice

chop asparagus into small bits – in a medium skillet, heat 1 tablespoon butter and add in asparagus. cook until just before tender then remove from heat and set aside.

in same skillet, add tablespoon butter and 1/4 cup flour and whisk together.

open your coconut milk and stir together gently until smooth and creamy. add 1/2 can and reserved asparagus into skillet and simmer gently on low.  if mixture becomes too pasty, add in a smidgen of veggie stock. also if necessary, remove from heat – we can always heat it back up after the eggs are cooked.

**i always try to time everything just right so it all comes together at the same time.  i realize this isn’t always feasible.  just do the best you can 🙂

slice peppers width-wise into 1/2 inch “flower” shapes.  in another skillet, heat one more tablespoon butter on medium heat. add in peppers and flip them occasionally to coat them in the butter and slightly cook them.

once the peppers are slightly tender, we are going to crack our eggs INTO the peppers… i was a nervous wreck standing over my stovetop, trembling like “what if i screw up?!”  haha!  luckily, it worked out for the most part – one of the yokes broke, but – c’est la vie!

cover the “flowers” until cooked to your preference.  i added a little bit of water to the pan and did mine *almost* like poaching…

in the end, the yokes were pretty much almost completely cooked, but not quite. just how i like ’em.  almost like custard – nom nom.  toast up your bread, smear it with the asparagus and put it on a plate.

how cute is that?! 🙂

i also served a cara cara orange for dessert. they are kind of like a cross between a grapefruit and an orange. i love the texture.

do you know how to pick a good citrus? the best thing to do is feel for weight. the heavier the fruit, the more juicy. which is really why it’s best to buy citrus when it’s on sale, since you pay by the pound — little tip from me to you 🙂

Tags: asparagus, bell peppers, brunch, eggs, fun with food, vegetarian