Egg and Asparagus Toast

Ingredients (2 servings)
2 slices Arnold® Country 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.

"Children ages 2-3 need about 3 ounce equivalents of grains per day. 4-8 year olds need 5 ounce equivalents per day, and teens need 5-8 ounce equivalents per day, with boys being on the higher end."

- Arnold Bread Nutrition Expert
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