Sunday Supper for One

Testing this recipe brought me the deepest satisfaction a plate of food can bring a hungry, food-loving cook. The universe came together for me one sunny summer Sunday. I unenthusiastically opened my refrigerator to "worship" and contemplate dinner. I knew I had a dozen straight-from-the-farm fresh eggs I'd been hoarding. I picked a handful of cherry tomatoes from my garden earlier. I had some so-so asparagus and a patty pan squash. The kind soul who'd surprised me with the eggs also brought over a spectacular armful of fresh herbs from her garden. They were so pretty, I'd put them in a vase. Dinner was looking up!

I sautéed a few slivers of garlic and the tomatoes in a bit of olive and at the point that every room in the house smelled of toasted garlic, I added the asparagus and squash which I'd very thinly sliced and a few leaves of fresh thyme and oregano.

I sautéed everything for a minute or two and tipped them onto a dinner plate. Next, I cracked two eggs into the same pan and cooked them sunny side up until they were just done. I tipped them onto the vegetables and enjoyed one of the most robustly flavored meals of summer I've ever experienced. I hope you do too!

Ingredients:

1	teaspoon extra virgin olive oil
1	clove garlic, very thinly sliced
10	cherry tomatoes
8-10	spears of asparagus, very thinly sliced
1	small patty pan squash, very thinly sliced or diced
2	sprigs of fresh thyme
6-8	leaves of fresh oregano
	coarse salt and cracked black pepper
2	eggs

	Pour the olive oil into a 10-inch nonstick pan with the garlic and tomatoes. Turn heat to medium and cook until garlic is fragrant and just starting to turn golden, about 2-3 minutes. Increase heat to medium high and add the asparagus, squash and fresh herbs and cook, tossing often until vegetables are just done, about 3-4 minutes. Season to taste with salt and pepper. Pour onto a serving plate.
	Place pan back on burner and add the eggs. Cook until just done, about 2-3 minutes. Season to taste with salt and pepper. Slide the eggs onto the veggies. Serve immediately.

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