Fried eggs with mushrooms and asparagus in a grilled pan

Ingredients:

• Half a bunch of asparagus, trim the tough ends and cut the stalks into large pieces
• 110 g oyster mushrooms, trimmed and torn into pieces
• 5 tbsp. l. olive oil
• 2 cloves garlic, grated
• 2 teaspoons fresh thyme
• 8 large eggs
• Half a baguette, cut diagonally
• Chopped fresh parsley, grated Parmesan and red pepper flakes, for serving

Preparation:

1. Preheat the grill to medium-high heat. Place the asparagus and mushrooms in separate bowls; toss each with 1 tablespoon olive oil, 1 clove garlic, 1 teaspoon thyme, and a pinch of salt and black pepper. Place the asparagus and mushrooms on opposite sides of the grill basket and cook, stirring occasionally, until tender and browned around the edges, about 3 minutes for the asparagus and 7 minutes for the mushrooms. Transfer to a large plate.
2. Heat a large cast-iron skillet over high heat and add the remaining 3 tablespoons olive oil. Crack the eggs into a bowl, then pour them into the skillet; season with salt. Scatter the vegetables over the egg whites, being careful not to get them on the yolks. Cook, rotating the skillet, until the whites are set but the yolks are still runny, 5 to 8 minutes. Meanwhile, toast the bread on the grill until golden brown, 1 minute per side.
3. Remove the pan from the grill and sprinkle the eggs with parsley, Parmesan, and red pepper flakes. Serve with toasted bread.