This is one of my all time favourite things to whip up on a spring afternoon. When i'm lounging around the house, after a trip to the gym or a jog around Hyde Park, i find my self almost craving carbs. Now i love carbs...and that is an understatement i mean i really love carbs. So by adding two slices of toast totally helps make you feel that little bit more human!
This recipe is quick, easy, sweet, seasonal, healthy and just straight up yummy. I serve mine with a tall frosty glass of elderflower cordial, which slips down a treat!
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To make enough for one person, you'll need:
2 slices of bread (i always have 'Burgens' soya and linseed)
4 spears of asparagus
2 farm house organic eggs
1 tsp of honey
Coconut oil,
Olive oil,
Sea salt flakes,
Pepper,
Butter
Start by melting a dash of olive oil and a tsp of coconut oil in a pan for around 2-3 minutes, then add the asparagus and sprinkle with sea salt flakes. Next, lightly drizzle an oozy amount of honey over the asparagus and leave to sizzle and glaze for 7-8 minuets. Then boil up water in a pan until bubbling and crack your eggs into the water and leave for around 4-6 minuets, depending on how gooey you like your poached eggs. Then put the slices of bread in the toaster until glowingly golden brown, take them out and butter. Lift the eggs from the water and place on the toast and add the asparagus and season with black pepper. And hey presto! Its complete! Pretty simple chicka's.
Don't you just love a good poached egg?
Cheers! xx
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