Boiled egg and asparagus

Serves: 1

Prep Time: 10 mins

Ingredients

  • 1 egg (organic and free range)
  • 8 asparagus stems

Optional

  • Rice or corn cakes

There is no breakfast more comforting then dippy eggs with soldiers, and asparagus is natures perfectly designed soldier which is probably why is pairs so perfectly with eggs. I also like to pile the egg and asparagus onto rice cakes. YUM. So hey presto there it is boiled egg and asparagus!

In addition to being totally delicious eggs are an excellent source of quality protein and one of the few food sources of vitamin D. When buying eggs there are only two labels you need to look for: organic and free range. This means the eggs are lower in inflammation-causing omega-6 fatty acids and higher in heart-healthy omega-3 fatty acids and other nutrients like vitamins A, E, and beta-carotene.

Method

Most people have their own method of boiling an egg. I keep my eggs in the fridge, which a friend recently pointed out to me was totally unnecessary. If supermarkets don’t keep eggs in the fridge then why should we? But it’s the habit of a lifetime now, and the storage in my kitchen just works better if I do. If you don’t have your own method for boiling an egg then this is mine, but you will need to reduce the timings by 1 minute if you are a non-fridge egg keeper.

  1. Fill a sauce pan with enough water to completely cover the egg. Bring it to the boil. Place the egg into the boiling water for 5 minutes (runny), 6 minutes (medium), 7 minutes (hard). As eggs loose their nutritional value the more then are cooked try to keep the egg soft boiled if you can.
  2. One by one take the asparagus stalks in both hands and apply pressure to the base of the stem to snap it off. The asparagus will naturally break to remove the woody end.
  3. Once you have removed the ends of all the asparagus stems lay the stalks flat on a steamer or the base of a saucepan – they can be piled one on top of the other. Pour in about 1 -1.5 cm of boiling water, then pop the lid on and steam for 4-6 minutes.
  4. Once the eggs and asparagus are ready plate up and enjoy immediately.

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