Asparagus and a fried egg.
All I can say is, this is the best breakfast I’ve had in a very long time.
Sauté the asparagus stove-top, but not for too long. Throw in a touch of olive oil, and some ground pepper and course salt. Fry the egg, nestle it on top of the asparagus, and grate some fresh parmesan over all. Finish with cherry tomatoes, sliced in half, and a sprinkling of freshly ground pepper. Voilá!