Eggs and Asparagus Broiler Breakfast

I got this idea from Nom Nom Paleo, where the main flavoring is furikake, which I don't have, but sounds delicious. Basically, you just saute some asparagus in a cast-iron skillet for a few minutes, then crack some eggs in the same pan, and put the whole thing under the broiler until it's done to your liking (for me, like 2 minutes or so, but I'm a time optimist, so I could be wrong about that estimate).

The flavorings I use are also inspired by Nom Nom Paleo - before I read her cookbook, I'd never thought of using powdered mushrooms before. She has a flavor mix she calls Magic Mushroom Powder, which I've made before and which is good. Lately, though, I've been using an onion powder mix, which I made partly with spices from an outfit called Burlap & Barrel, and I also sprinkle some dried porcini powder on top.

You can get dried porcini mushrooms in small packs at the co-op, and then blitz them in a spice grinder or coffee grinder (if you don't also use it for coffee). I just keep mine in a jar next to my stove.  Add it to anything, for FLAVOR.

SPICE BLEND
Onion Powder
Sumac (I used sumac that was flaked and then cured in oil and salt, as opposed to whole berries)
Pepper flakes (I used "Aleppo-style" pepper flakes - also cured in oil and salt)

I think I used fairly equal parts of the three ingredients, but possibly more onion powder than the other two, as it's kind of the base. I keep this in a jar by my stove, like the mushrooms. It does get kind of caked up, so you have to crumble it with your fingers over the food. I think the oil-cured ingredients help it to not turn into a total brick, which has happened to me before with other onion-powder blends.

BROILER BREAKFAST
Handful of asparagus, washed and chopped (or you can cook them whole)
Two (or more) eggs
Your favorite fat to fry eggs in (I've been using some schmaltz I made)
Oniony spice blend to taste
Dried porcini mushroom powder to taste
Salt to taste

1. Turn on the broiler.
2. Heat the fat in the skillet on the stovetop.
3. Add asparagus and saute them for a few minutes, to par-cook them.
4. Crack the eggs into the skillet and turn off the heat.
5. Sprinkle everything with salt, the spice blend, and the mushroom powder.
6. Put the pan under the broiler and cook until the eggs are done how you like them. I don't like undercooked whites, but I do like the yolks to run a bit, so I wait until there's a skim of white on the top of the yolks (see picture above, and below, where I've scraped that white away so you can see the yolks aren't overcooked).