Egg Sandwich

Last Saturday morning, after a 5 mile run, I made myself a breakfast that was filling and delicious. 
I have had a constant craving for eggs lately that I really can not explain. It resulted in cooking an egg sandwich for dinner two nights ago. Eggs, asparagus, and spinach have been on my mind, so I  collaborated the three items to make the perfect sandwich.
1 English Muffin, Cut in half and toasted
Chopped Onion
Chopped Squash
Chopped green pepper
Baby spinach leaves
Two eggs, over easy
Olive oil
Salt and pepper to taste
On medium heat, add some olive oil to a skillet with chopped onion, green pepper and squash. Add salt and pepper to taste and cook for about a minute. Add the spinach leaves and cook for another minute. Put the vegetables on a plate and add asparagus and salt and pepper back to the skillet. Cook for a few minutes and set aside as well. Wash skillet and add some butter to the pan, crack two eggs on the skillet, cook for about a minute, and flip. Toast two English Muffins, add the onion, green pepper, and squash and then egg. Add salt and pepper to taste with asparagus on top. 

This morning I made an egg sandwich that only a few ingredients. Wheat toast, two eggs, two thyme sprigs and chopped squash.