Since I don’t eat bread, I like use different sautéed vegetables, in place of. I like to cook my sunny-side-up egg a little longer than you usually would, just enough for the yolk to start to get a little more firm. Eggs paired with veggies taste amazing, in my opinion.
2 organic or pastured raised eggs
1 good size bunch of asparagus
3-4 tbs. of organic or raw butter (You may need less or more, depending on how much your asparagus soaks it up. This is use for sautéing, but you could use olive oil or coconut oil, in replace.)
Sea or Himalayan salt
crushed red pepper flakes
Break stems off asparagus. Coat a medium sauce pan with butter/oil/fat. Sauté asparagus, and sprinkle with salt and red pepper flakes. Once the asparagus is soft, remove from pan and place aside. Cook your eggs sunny-side-up style, and cook just a tad longer, for a more firm yolk. Add eggs over asparagus.