If you have not cooked your wild rice yet - do this first! If I am in the mood for wild rice I typically cook a full cup of wild rice with three cups of water at the beginning of the week, and then I have it available if I want to toss it in a dish! Wild rice takes approximately 45 minutes to cook, so I highly recommend doing this on a Sunday or the night before you plan to make this dish.

Slice and dice your mushrooms, tomato, avocado, lemon and asparagus. Set aside. Crack your eggs into a small bowl and set aside.

Grab a skillet and set your burner to low medium heat. Melt one tablespoon of butter in the skillet and swirl it around to cover the entire pan. Place your mushrooms in the pan and toss and cook to your liking. Push them to one side of the skillet. Add the cooked wild rice to the other side of the skillet, toss and warm it up. Next, I add the asparagus to the mushrooms; it cooks a bit faster so I add it last. Toss it a bit with the mushrooms. Cover the skillet and set at low heat for a minute or two.

Toss your mushrooms and asparagus gently. Make a hole in the center of your wild rice and add your second tablespoon of butter. Let the butter melt and then pour in your two eggs. Place a lid on the skillet but keep a close eye on it! You will want to remove it from the stove as soon as your eggs are cooked to your liking. It happens fast so don't get distracted. After two or three minutes check your eggs, remove from stove and take lid off.

Assemble your breakfast plate. Place a handful of arugula on one side of the plate with avocado, tomato and lemon slices. Next, carefully slide your eggs, mushrooms, asparagus and rice on the other side of the plate. Use an additional lemon slice to squeeze over the entire dish.