Last night I had made some mushrooms to go with dinner. I emptied a big container (a really big one from a warehouse store) of sliced white mushrooms into a pan, seasoned them with some ground ginger and garlic salt, added in a couple of tablespoons of water, and cooked with a lid over medium heat for a few minutes. I had also steamed a couple pounds of asparagus.
This morning I took a cup of leftover mushrooms, chopped up about a half-dozen stalks of asparagus, rewarmed both items, and topped them with two over-easy eggs. I had a hot mug of blueberry tisane and some tangy cold V8 on the side. The whole thing took approximately 7 minutes to prepare, and that includes heating the egg pan. The bland richness of the yolks was delicious over the juicy, gingery mushrooms and the bright green taste of the asparagus. I read from Beard On Food as I ate.
Here is the nutritional breakdown for this meal, according to The Daily Plate:
- Calories 232
- Fat 9
- Cholesterol 430
- Sodium 616
- Carbs 19
- Sugar 12
- Fiber 9
- Protein 19
I should also note that I really, really need to go ahead and get that new camera because this is just pathetic. I hate my flash so very much.