As usual I was writing here first thing, and before I knew it breakfast time had passed me by. I wandered down to the kitchen, not sure what I wanted to eat and looking in the fridge found a neglected tray of asparagus. The stalks were past it, scraggy and floppy, but the spears were still quite perky… and you know how inspiration sometimes creeps up on you, well it crept up on me!
An unexpected brunch
- half a dozen or so raw asparagus tips
- butter
- olive oil
- fresh coriander chopped
- 2 large fresh eggs
- pepper or mixed ground spices
- a sprinkle of salt
- a thick slice of toast
- put butter and olive oil in a small pan over a low heat
- when melted add asparagus spears and cook for a few minutes until they become bright green but are still firm
- add the coriander and as it wilts add the two eggs
- sprinkle with pepper/mixed freshly ground spice and salt
- when the eggs are nearly done add more coriander, cover and cook for about 30 secs – the egg yolks need to be runny and the whites firm
- place on toast, add more pepper if you like
- enjoy with a cup of coffee
Lois Elsden 