Asparagus & Mushrooms & Eggs
6 Asparagus stocks, ends cut off
4 Mushrooms, quartered
1 tbsp Olive Oil
1/2 cup Water
Salt, Pepper, Smoked Paprika
Prep your ingredients, cut off the tough ends of your asparagus and chop your mushrooms into quarters, set aside.
Heat a skillet over medium heat, add your olive oil. Continue by adding your asparagus and let cook until they turn bright green. I like to add some water into the pan and cover it for 5 minutes or so to let the asparagus steam. Drain excess water.
Once your asparagus is almost finished, throw in your mushrooms and cook until soft. Season your veggies with salt and pepper. Gather the mushrooms and asparagus into the middle of the pan and turn the heat to low. Crack two eggs on top of your veggie pile and cover. Cook for 3-5 minutes or until your eggs are cooked to your preference. Season with pepper and smoked paprika. Serve immediately.