Soft Eggs and Asparagus on Sourdough

Make soft eggs and asparagus on sourdough, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
1 slice, about 50 g Sourdough
2 large, about 110 g Egg
120 g Asparagus (A bundle. Snap off the woody ends before weighing.)
10 g Parmesan
A squeeze Lemon juice
3 sprays Olive oil spray (Counted at a quarter of a gram per spray, which is what the nozzle on most bottles delivers. Four sprays is 9 kcal.)
To taste Black pepper
To taste Salt
Ingredient notes on the recipe page.

METHOD
1. Lower the eggs into boiling water and cook for six and a half minutes, then straight into cold water. Peel when they are cool enough to hold.
2. Get a griddle or frying pan very hot. Spray the asparagus, season it and lay it in the pan for three minutes, turning once, until it has dark lines and bends slightly.
3. Toast the sourdough. Lay the asparagus over it, halve the eggs on top so the yolks run, grate over the parmesan, squeeze over lemon and grind over pepper.

Contains gluten cereals, milk and eggs.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/soft-eggs-asparagus-sourdough

AI-generated images illustrating the recipe.

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