Asparagus Jamón Toast

20210903, #breakfastdiary 199, 21°C/mostly cloudy, 30 min/exercise Toast bread on both sides in an olive-oiled pan. In another pan, melt butter, season with salt and pepper, and beat 2 eggs into it to make soft, moist scrambled eggs (just like Gordon Ramsay always insists on). Blanch pre-boiled asparagus in a pan with a little olive oil and pepper. Layer the scrambled eggs, asparagus, and jamón on the bread in that order. Finish with a little olive oil and pepper — #asparagusjamonsandwich On my commute, while looking up the difference between jamón and prosciutto, a random song comes on and catches my ear. Maybe longing becomes an illness turned into a song like this like fallen petals scattered here and there letting out a low moan #Jeongmira — I became a fan after listening to the album #Cheongpasonata.

- 1 slice bread - 2 eggs - 3-4 asparagus spears - 2-3 slices jamón - 1T butter - olive oil - salt - pepper

1. Brush the bread with olive oil and toast both sides. 2. Combine 2 eggs, salt, and pepper, mix well, pour into a pan with melted butter, and make scrambled eggs. 3. Boil the trimmed asparagus, then season with salt and pepper and lightly sear in a pan. 4. Plate the bread and top with the scrambled eggs from step 2 and the asparagus and jamón from step 3. Finish with a little olive oil and pepper before eating.