Sycamore May

• Preheat the oven to 425° F. Cover a large baking sheet with parchment paper. Set a medium pot of water to boil.
• Put asparagus on the baking sheet, along with the oil, salt, and pepper to taste. Mix to coat. Roast for 9-15 minutes, until the asparagus is easily pierced with a fork. The exact amount of time will depend on the thickness of your asparagus; the thicker it is, the more time it will need. 
• Arrange the asparagus on a serving platter or distribute among serving plates. Zest the lemon and sprinkle the zest over the asparagus, then slice the lemon in half and squeeze the juice from half of the lemon over the asparagus. Slice the remaining half of the lemon into wedges and serve alongside the asparagus.
• Meanwhile, establish a strong simmer in the pot with the boiling water by lowering the heat just a little. Crack an egg into a small bowl. Create a vortex in the pot by stirring the water in a circular motion with a slotted spoon. Carefully slide the egg from the bowl into the center of the vortex. Gently swirl the water to help the whites shape up around the yolk. Cook for about 2 ½ minutes, until the whites are set, but the yolk is still soft to the touch. Use a slotted spoon to transfer the egg to a plate, lined with a clean towel or paper towel. Repeat with the rest of the eggs, or, if you feel comfortable, cook all the eggs at the same time. Serve the eggs over the asparagus, seasoned with salt and pepper to taste.

• Bring a medium pot of water to a boil over high heat. Use a slotted spoon to carefully place the eggs in the boiling water, one at a time. Adjust the heat to a steady boil and cook for 7 minutes. Put the eggs under cold water to stop the cooking. Once cool, crack the eggs at the wider end and peel. Slice in half when ready to serve.
• Heat a medium pot over medium heat and add the butter. Once the butter is melted, add the oats and toast for 5 minutes, stirring frequently, until golden and fragrant. Add 2 cups water and a pinch of salt, bring to a boil over high heat. Establish a steady simmer, cover the pot, and cook for 25-30 minutes, stirring periodically, until the oats are soft and creamy. Mix in the soy sauce/tamari. Taste for salt and adjust if needed. Distribute the oats between bowls, top with the soft-boiled eggs, dollops of Greek yogurt, avocado, scallions, radishes, and sesame seeds/everything bagel seasoning. Serve right away.

• Make the salsa fresca. In a medium bowl, combine about ¼ of the diced onion with the tomatoes, cilantro, juice from 1 lime, and a pinch of salt. Mix and set aside until ready to serve.
• Make the refried beans. Heat a medium skillet over medium heat. Add 1 tablespoon of oil, the rest of the onion, cumin, paprika, if using, and a pinch of salt. Saute for 7 minutes, until the onion is translucent and the cumin is fragrant. Add the beans and another pinch of salt, stir around to warm up the beans. Start mashing the beans with a potato masher or fork, adding small splashes of water if the beans appear too dry. Once mashed to your preferred consistency, turn off the heat and mix in the juice of 1 remaining lime. Taste for salt and adjust if needed.
• Heat a large non-stick skillet over medium heat. Add the remaining 1 tablespoon of olive oil. Crack the eggs into the pan and cook until the whites are set, and the yolks are how you prefer them.
• Meanwhile, heat the tortillas right over the open flame of your burner, using tongs to flip, until warmed through and slightly charred in parts. Keep wrapped in a kitchen towel until ready to serve. If you don’t have a gas burner, use a hot dry skillet to warm the tortillas. To serve, spread the refried beans over the tortillas, top each one with an egg, a sprinkle of cheese, salsa fresca, avocado, and hot sauce. Enjoy right away.

to make the French toast

• Combine the eggs, milk, honey, vanilla, and a pinch of salt in a large, shallow baking dish. Beat gently until smooth. Add the bread and turn it a few times to coat both sides in the custard. Let soak for 5 minutes on each side, until the bread is fully saturated but not too soggy.
• Heat a large skillet over medium heat, add the butter and oil, swirling the pan until the butter is melted. Carefully lift a slice of bread out of the baking dish, letting any excess egg custard drip into the dish. Transfer the bread to the skillet, followed by the rest of the slices. Cook for 2 minutes, or until the undersides are golden brown. Flip the bread and cook for 2 more minutes on the other side. Serve the French toast right away, with blueberry compote or any other toppings of choice.

to make the blueberry maple compote

• In a medium saucepan, combine the blueberries, vanilla, orange zest, if using, maple syrup, and a small pinch of salt. Bring to a simmer over medium heat. If using fresh blueberries, you may need to add a small splash of water to help the mixture start simmering. Establish a gentle simmer, cover the saucepan, and simmer for 10-15 minutes, until the berries soften and release their juices. Let cool before serving. Keep refrigerated in an airtight container.

• Heat a large skillet over medium heat and add the olive oil. Add the onions and a pinch of salt. Stir to coat and cook, stirring periodically, for 10 minutes, until just translucent. Turn the heat down to medium low or low and continue cooking the onions, stirring every once in a while. You should hear a gentle sizzle coming from the onions at all times, so adjust the heat accordingly. Cook until the onions are golden brown, soft, and jammy, which takes anywhere from 40 minutes to 1 hour or more, depending on the onions.
• Crack the eggs into a medium bowl and add ⅛ teaspoon of salt. Use a whisk to vigorously whip the eggs until completely smooth and streak free. Heat a medium non-stick skillet over medium-low heat. Add the butter and swirl it around until completely melted. Add the eggs and do not stir, until you see them just starting to set at the edges. Use a spatula to push the eggs from the edges and across the skillet in quick, confident motions. Continue to move the eggs around and cook for about 2 minutes total, until the eggs are fluffy and mostly set, but still glossy and runny on top. The eggs will continue cooking once you remove them from the heat. Serve right away, topped with the caramelized onions, black pepper, and herbs, if using.

to prepare the eggs

• Bring a large pot of water to a boil over high heat. Use a slotted spoon to carefully place the eggs in the boiling water, one at a time. Adjust the heat to a steady boil and cook for 7 minutes. Put the eggs under cold water to stop the cooking. Once cool, crack the eggs at the wider end and peel. Slice in half and enjoy, sprinkled with the everything bagel seasoning.

to make everything bagel seasoning

• Toast the sesame seeds and poppy seeds in a small, dry skillet over high heat for 30 seconds to 1 minute, until the seeds are fragrant and start popping. Transfer to a medium bowl. Add the minced dried onion and garlic, salt, and black pepper to taste. Mix to combine. Store in an airtight container. This recipe makes extra.