Asparagus Brunch with Toasted Soldiers

Asparagus Brunch with Toasted Soldiers

29th Jun 2018

"What's for breakfast?" the first words out of my son's mouth every morning. Winter just calls for cooked breakfasts - porridge, hot cocoa, savoury things... this is a favourite!

Ingredients

4 eggs

1 bunch asparagus

Bread, toasted, crusts cut off

Proscuitto or Serrano ham

Cherry tomatoes

Olive Oil

Salt, pepper & chilli flakes

Instructions

1. Drizzle olive oil over the asparagus & tomatoes and season with salt & pepper. I put chilli flakes on the asparagus too. Roast for 10 mins in oven at 180 degrees. Or you can pan fry them.

2. To soft boil eggs, put eggs in a saucepan of cold water and bring to the boil. Cook for 4 minutes.

3. Butter your toast, cut off the crusts and wrap in proscuitto/serrano ham.

4. Serve with sea salt & freshly ground pepper. I used the pink Himalayan salt that my son Gabe smoked in our new smoker this morning to sit the egg on. Perfect for dipping in and very tasty!