Asparagus with Coconut Cream and Eggs

I love eggs over easy with toast and recently added coconut cream and green onions to the mix - my new addition - asparagus.  Yum.  Recipe serves two but can be adjusted to one or more servings. Printable recipe here.

• 2 eggs
• 2 slices sourdough bread (or bread of your choice)
• 1/2 cup coconut cream
• 1/2 pound asparagus
• 1 teaspoon fresh chives or 1 tablespoon dried chives
• Salt and pepper

1. Toast bread anyway you wish, I prefer the cast iron skillet on medium heat, feel free to use toaster or oven.
2. In a small pan warm cream or in microwave safe bowl.  Heat until warm and bubbling, add chives and set aside.  You can use all cream, the thick parts of canned coconut milk or a half and half type situation.  I add a little coconut milk with the cream.
3. Steam asparagus, either in pan on stove top with water or in microwave.
4. Place toast and asparagus on plates.
5. Spoon all except for 1 - 2 tablespoons of heated coconut cream on to asparagus.
6. In cast iron skillet crack eggs, cook over easy.
7. Set one egg on each stack asparagus, cover with remaining coconut cream.
8. Sprinkle salt and pepper (and maybe some chili flakes or Sriracha.

I believe some fried Canadian bacon would be wonderful with this.