Breakfast is for champions

Breakfast is a meal that I can’t live without. I am starving when I wake up in the morning and even after a good breakfast I am ready to eat again before noon rolls around. On weekdays I keep things fairly straight forward, steel cut oats with cinnamon and fruit, the weekend is a different story, I like to leave things open for meals that are a bit more exciting. After last weeks rhubarb blitz I have been feeling ready to embrace the flavours and bounties of spring. Asparagus is another seasonal veggie that I often forget to enjoy when it is actually fresh and local. Usually by the time I remember that it is asparagus season, the best of the spears have long since be snatched up by other foodies like Ginger, who must have some sort of alarm system set up in their smartphones reminding them which items are currently in season! At any rate, the grocery store was full of local asparagus this past weekend and I greedily snatched up a bag full with the hopes of turning it into a weekend breakfast delight.
The internet seems to be teeming with spring asparagus ideas, here are a few that I have been excited about trying out:
Asparagus, Zucchini and Ricotta Tart
Asparagus Leek Flatbread 
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Asparagus with Fried Eggs

I decided to start with The Jewels of New York’s Spring Breakfast Tart, mainly because the photographs looked so lovely. Yes, I am a sucker for a good looking photograph, and if there are no photos with a recipe, well it is like the recipe didn’t even exist. Keep that in mind if you are trying to get me to make one of your recipes :). With cheese, eggs, bacon and asparagus (I had to ditch the arugula flowers because my local grocery isn’t cool enough to carry them) this tart is sure to impress any breakfast guest!