I’m a newly minted workshifter, which means I work from home. I don’t follow a special schedule, so my hours are still pretty much 9-5. But it does mean with a little planning, I can have a fabulous home-cooked breakfast. Excited for spring after the all of the snow this winter, I was eager to pick up some asparagus from the market. It’s just one of those vegetables that marks the beginning of spring and warm weather.

Fresh from an early morning run to the market, I quickly put on a shallow pot of water to poach a couple of eggs while frying a potato pancake. I love potato pancakes and I reduced the effort of preparation to nearly zilch by buying frozen hashbrowns and doctoring them up with a sprinkle of good onion and garlic powders, sea salt, fresh cracked pepper and an egg. The egg is key in holding everything together and works fine with frozen potatoes. I took an even lazier approach to cooking the asparagus by throwing it in a shallow bowl with a little water and steaming it in the microwave.

The finished dish was a potato pancake topped with a few slices of prosciutto, 2 beautifully poached eggs (although it may not seem so from the picture) and steamed asparagus. Fifteen minutes from prep to table and I was sopping up oozing eggs with steamed asparagus. The prosciutto added the perfect amount of savory saltiness and went perfectly with the potato pancake.  Next time I’ll finish the dish with a little truffle oil when I feel a little indulgent.