Dippy eggs with asparagus soldiers
Breakfast can also play its part in taking advantage of the wonderful but short English asparagus season. This recipe is simple, but in using asparagus instead of toast becomes a healthy seasonal treat.
Method (Serves 2)
- Lower the eggs gently into a pan of boiling water, while doing the same with the asparagus in a second pan.
- Drain the asparagus after about 3 minutes, and remove the eggs after around 4½ minutes.
- Serve together with the butter melting over the asparagus, which you can then dip into the runny yolk.
- 1 Bunch English asparagus
- 2 Eggs
- 10g Butter
- Energy: 149.1Kcal
- Protein: 9.8g
- Carbohydrates: 1.8g
- of which sugars: 1.7g
- Fat: 11.1g
- Fibre: 1.5g
- Salt: 0.6g
Approx. nutritional figures per serving size of 200g