Spring breakfast with eggs and asparagus
Ingredients
- 200g asparagus
- 120g cherry tomatoes
- 50g feta cheese
- 4 garlic cloves
- 4 eggs
- 3 radishes
- a few chives (fresh)
- 1 tbsp cooking oil
- 1 tsp pumpkin seeds
- 1 tsp hemp seeds
Allergens are marked in bold.
Method
1. Crush the garlic cloves. Trim the tough ends off the asparagus. Roughly chop the chives and thinly slice the radishes.
2. Heat the cooking oil in a large pan over medium heat. Add the crushed garlic and sauté for 1 minute until fragrant. Add the asparagus and cook for a few minutes until it brightens in color and starts to soften.
3. Crack the eggs directly over the asparagus, spacing them out. Add the cherry tomatoes around the eggs in small clusters. Cover the pan with a lid and cook until the eggs are done to your liking (about 4–6 minutes for set whites and runny yolks).
4. In the pan or serving plates sprinkle the crumbled feta and slices of radish and garnish with the pumpkin seeds, hemp seeds and fresh chives. Serve immediately with your favourite bread (and butter).
Nutritional Information
| Average nutritional values | Per serving (recipe serves 2) |
|---|---|
| Energy | 344 kcal |
| Fat | 23.9 g |
| of which saturates | 8.3 g |
| Carbohydrates | 13.4 g |
| of which sugars | 6.2 g |
| Fibre | 3.6 g |
| Protein | 20.6 g |