I had very little food in the kitchen... about 4 limp asparagus spears in the fridge without much life left in them, 1 too soft tomato, 1 piece of wheat bread (the heel), a couple of eggs, a half block of parmesan cheese, and the remnants of a container of Trader Joe's pesto. I grilled the bread in a skillet of butter. Poached the eggs. Broiled the tomato slices and asparagus spears with a little olive oil and some thyme that I had dried from my parents garden. Made a Parmesan crisp by dumping a handful of grated parm into a hot skillet (I got the idea from Amanda, who once made parmesan crisp bowls for salads!) Stacked. Drizzled the whole thing with pesto (which I had to resuscitate with some extra olive oil and a little balsamic vinegar)...
and voila. Breakfast is served!
