Ingredients (2 servings)
- 2 slices Oroweat Buttermilk® Bread, toasted
- 1 tablespoon butter
- 3 eggs
- 1 tablespoon Ricotta cheese
- 11 asparagus tips
- 2 teaspoons crushed red pepper
1. In a large skillet over medium heat, melt butter. Scramble eggs in butter, folding in Ricotta cheese and asparagus tips just before the eggs are finished cooking.
2. Top toast slices with scrambled egg mixture. Finish with a sprinkle of crushed red pepper flakes.