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Nutrition: per serving

  • kcal210
  • fat14g
  • saturates7g
  • carbs1g
  • sugars0g
  • fibre0g
  • protein21g
  • salt1.58g
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Method

  • step 1

    Steam asparagus spears for 4-5 mins until tender.

  • step 2

    Meanwhile, melt butter in a small pan and scramble the eggs. Once the eggs are set softly, stir through the taragon or chervil and season to taste.

  • step 3

    Pile the eggs on to the asparagus and hot, buttered slices of ciabatta. Top with a few shavings of parmesan and serve.

Recipe from Good Food magazine, April 2005

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Comments, questions and tips (2)

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Overall rating

A star rating of 4 out of 5.2 ratings

Mike313

Had this today for breakfast. Very nice, very tasty. However, I think the calorie count is too low. Here's what I get: 4eggs (4x70kcal), 100g asparagus (35kcal), knob of butter (say 20g 150kcal), herbs (negligible), ciabatta (say 3oz. 185kcal) and parmesan (say 20g 80kcl). That gives a total of…

jules_verne-2

A star rating of 4 out of 5.

I made this for a simple dinner for two, ate outside next to our herb garden. Very easy to make and wonderful, rustic flavours.

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