dippy eggs and smoky asparagus soldiers
Ingredients
- 2 eggs
- 75g asparagus (approx. 6 spears)
- 10g light butter
- 1 small slice sourdough
- Lemon zest
- 1/2 tsp smoked paprika
- 1/2 tsp chilli flakes
- Salt and pepper
Method
- Put eggs on to boil (11 mins from cold water, 6 mins from boiling).
- Melt 5g butter in a frying pan, add the asparagus and fry on low-medium heat for 5 mins.
- A few minutes before the eggs are ready, put your toast on.
- When cooked, pop the asparagus onto a plate and sprinkle with sea salt, black pepper, lemon zest, smoked paprika, and chilli flakes.
- Use the remaining butter for your toast, cut into soldiers, and serve with the dippy eggs and asparagus.