2 pieces toast
3 eggs
2 tbsp. sour cream or canned imitation sour cream
Salt
1 can asparagus spears
1/2 can cheddar cheese soup
Paprika

Trim crust from toast. Lightly beat sour cream and salt into eggs with a fork, then crumble in butter. In a separate pan heat asparagus. In a third pan, heat the cheese soup, undiluted.

Place hot asparagus spears on the toast; top with eggs and over this pour the cheese soup. Dust with paprika. Can be served with sausage, bacon and a green salad. Also good for brunch. Serves 2.