1 Steak (cut and size of choice - I think 4 oz is almost too much, but that's just me)
Fresh asparagus, washed with ends snapped off
Cheddar (or whatever you have on hand) cheese
Olive oil, to swirl pan
3/4 - 1 tbsp butter
Preheat oven to 350 degrees and once hot put asparagus in to roast for about 10 minutes. While that's cooking, dry the steak (did you know it won't brown properly unless it's dry? Well, now you do) and coat each side evenly with salt and pepper. Swirl olive oil to coat a hot pan - medium-high / high - heat and place steak in pan. Now don't touch it! Cook steak for 2:30 - 3:00 minutes on each side, depending on how done you want it...I like my steaks rare, like, rare. Once steak is done set aside and allow it to rest for 5 minutes. While that's resting, add butter to pan (only after you've changed the heat setting to L-O-W) and crack in eggs. They'll cook really quickly as the pan is hot - I went for a sunny-side up-ish, and they were awesome, but whatever floats your boat. Once eggs are cooked and asparagus is done transfer everything to your plate and top eggs / asparagus with a generous zesting (grating, but I used a zester) of cheese. Delish. So delish, in fact, it almost made me forget that I was eating by myself and without alcohol. Almost ;).
Lime juice, 1 lime yields
1 tsp sugar
1-2 tbsp mint, chiffonade
Slice strawberries in to a bowl and top with blueberries. In a separate prep / mixing bowl combine your mint, sugar and lime juice and stir until the sugar is dissolved. Pour over berries, toss, and enjoy! What's a chiffonade of mint, you ask? Well, in non-expert cook (me) terms, it's when you roll the leaves up and cut them lengthwise so you end up with little ribbons of mint (or any herb) - it didn't work out exactly as I'd hoped, but close enough, and easier than chopping.
uhummm where is my brunch?