Matt went shopping recently, which means that he bought me some turkey franks because they were on sale. So this past weekend I made a hearty breakfast using the franks, some CSA asparagus and potatoes, onions, mushrooms, and eggs. It turned out mighty tasty:
I’ve got to say that grilled up and slightly blackened, the turkey franks really made this dish. It was really easy, and could be simplified to just eggs and franks if you didn’t want to bother with any veggies.
I cut three small potatoes into small pieces and started to sautee them with the diced onion (one whole). After about 10-15 minutes, I lowered the heat so they could get nice and soft.
Cut the franks into bite-sized pieces and brown them in olive oil on medium heat in a second pan. Add the asparagus and cook until tender. At the same time you add the eggs to the pan, turn up the heat a little on the potatoes/onion and add some chopped mushrooms. Everything should be finished cooking at the same time. Should be! Serve all together and chow down.