ASPARAGUS SOFT EGGS AND TOAST

SERVES: 4

TIME: 20 MINUTES

CALORIES 348

PROTEIN 20

CARBS 22

FATS 20

FIBRE 2

INGREDIENTS

4 slices rustic country bread

450 grams asparagus, tough ends trimmed

2 tablespoons olive oil

Sea salt

Black pepper

8 large eggs

25 grams Parmesan

INSTRUCTIONS

Heat your grill to medium and arrange the bread and asparagus on a baking sheet. Drizzle with the oil and season with salt and black pepper.

Grill until the bread is toasted to your liking then transfer to serving plates. Continue to grill the asparagus, tossing once, until tender.

Meanwhile, bring a large saucepan of water to a boil. Lower the eggs into the water, reduce the heat and gently simmer for 6 minutes.

Remove from the pan, allow to cool under running water and peel.

Divide the asparagus evenly among the slices of toast, sprinkle on the Parmesan, and top with the eggs.