Egg Summer Vegetables w Licorice Mint & Pecorino

For today's Breakfast, I had a friend over; using leftovers from our dinner (and garden) the night before, we made an omelet, well kinda, lol... I'm calling the meal: Eggs and Summer Vegetables. --She requested the recipe; I find doing a blog so much easier than writting it all down w a pen and finding the time to get it to each other... not to mention, we bloggers love to share. ;-)

Ingredients are per person. I.E.: (multiply it by how many people served):
4 large eggs
1/4 C fresh spinach leaves
1 chopped miniature sweet pepper
1 Tbl sliced red onion
6 fat grilled asparagus, roughly chopped into one inch pieces.
1 slice of lunch meat ham, slivered.
1 piece thick bacon, cut into 1/2 inch chunks.
Wht pepper, black pepper and salt.
*2 large Licorice mint leaves sliced or Tarragon will work too.
Pecorino cheese shaved with a potato peeler or a grater.

Directions:
1. Soft boil two eggs in salted water (wht done, yolk soft or semi-soft). (I poured off the boiling water, banged them in the saucepan to crack their shells and filled the pan with cold water, --letting sit while I did the rest of the meal prep. Then the peels slid right off once I came back to them! Slice eggs after peeled and place on plate first.
2. In a skillet saute meat, onion, and Sweet pepper (in that order, partially cook meat first, giving you the needed oil for the rest of the stir-fry).
3. Add spinach leaves and then asparagus to warm them. Lay stir-fry mixture over sliced eggs.
4. Fry two eggs over easy (wht's done, yolks runny), or poach would be better (hindsight, I'd rather have done that instead). Salt and pepper eggs to taste w both peppers and salt while cooking, before turning them. Note: If poached, wait until you spoon them out of the water to season them. The rich yolk will be your sauce as it flows between your vegetables; it is more rich than most creams (think of Eggs Benedict). Which is why I made toast to go with the meal, to get every drop of yolk! ;0)
5. Shave the cheese over your meal.
6. Arrange sliced Licorice Mint over your dish to finish!

*A note on Licorice Mint, also known as: Agastache rugosa (Korean Mint, Blue Licorice, Purple Giant Hyssop, Huo xiang, Indian Mint, Patchouli Herb, Wrinkled Giant Hyssop; syn. Lophanthus rugosus Fisch. & Mey). It is a medicinal and ornamental plant in the Lamiaceae family. It is called huò xiāng in Chinese and it is one of the 50 fundamental herbs used in traditional Chinese medicine. --I like to grow and cook with all sorts of herbs that are great for health and flavor! Tarragon also has that desired licorice taste and could subsitute just fine.

Using leftovers never got easier! ;0) Sooo EasY!