When the sun is shining, it’s already warm in the morning and it’s weekend brunch time, you need THIS recipe in your life. Working together with Creamline Dairies once again on some seasonal recipes, this incorporates many of their wonderful products on offer – from fresh asparagus to sweet chilli jam (see * for ingredients you can order from the website). I hope you enjoy this as much as I did as a filling veggie dish – maybe even throw in some mushrooms or feta cheese for even more flavour!
Ingredients:
For the eggs –
- 3 eggs*
- 1 teaspoon butter or margarine
- Salt & pepper
- Fresh parsley*, chopped
For the asparagus –
- Bunch of asparagus*
- Drizzle of olive oil
- Dash of lemon juice
For the roasted tomatoes –
- Punnet of cherry tomatoes*
- Drizzle of olive/chilli oil
For the extras –
- 2 slices bloomer bread*
- 1 avocado, sliced*
- 2 tablespoons chilli jam*
Make it!
- First get started on the asparagus: Blanch for 3-4 minutes in a big pan of boiling water, then drain. Drizzle a little oil over then heat a griddle pan and grill for 3-4 minutes until nicely charred.
- Next it’s the tomatoes: Mix with a little oil of choice then air fry for 7-8 minutes until the skins are starting to burst; alternatively, place on a baking tray and roast at 190C for 8-10 minutes.
- Heat the butter/marg in a frying pan. Whisk the eggs together with a little of salt and pepper then pour into the pan once hot. Stir regularly until nicely scrambled for about 3-5 minutes. Stir in some parsley at the last minute.
- Toast the bread then once it pops out, spread with some chilli jam. Arrange some asparagus on top, spoon some scrambled eggs in the middle then avocado slices on the side. Serve some juicy tomatoes on the side of the plate – and enjoy!
