A healthy, quick and simple start to the day!
This scrambled eggs and asparagus recipe is a simple morning breakfast that is easily achievable on a weekday – taking literally under 10 minutes from start to finish.
Eggs are a great start to the day – they help to keep us full for longer, and we add a little smoked salmon to this recipe (it’s a simple way to get a little Omega 3 fat into the diet early in the day). An easy way to include a vegetable on the breakfast plate, asparagus needs virtually no cooking, and is super-healthy. The fibre it contains acts as a prebiotic food – keeping the good bugs in the gut healthy. Asparagus also helps to support a healthy blood-sugar balance, supports detoxification and acts as a diuretic – so is a great vegetable to include if you suffer from fluid retention. It’s packed with nutrients including helpful antioxidants, so in short is a real winner on the plate – if you can get hold of it fresh when it’s in season then you won’t regret it.
We often serve the eggs piled high on asparagus, or alternatively serve the eggs on sourdough or soda toast with the asparagus alongside.
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- 10 asparagus spears chopped
- 2 eggs beaten
- 2 slices sourdough toast soda, or other toast
- pinch black pepper
- knob butter
- 1 slice smoked salmon cut into small strips
- Heat the butter in a non-stick saucepan and then add the asparagus spears. Stir fry for 3-4 minutes over a medium-high heat, then remove and pile onto warmed plates with the toast.
- Tip the beaten eggs into the same saucepan, reduce the heat to low and stir slowly with a wooden spoon. The eggs should take just a couple of minutes to cook, and are done when they are still slightly runny.
- Stir in your smoked salmon, and gently transfer the eggs onto the toast