Eggs with Asparagus and Proscuitto Soldiers

An easy breakfast recipe, this is a great twist on a childhood favourite: eggs and soldiers!

Put your asparagus in the oven whilst you poach your eggs, and once you’re showered and ready, your breakfast will be too. No excuses for skipping breakfast now!

 

Ingredients

2 free range eggs

4 asparagus

4 pieces of proscuitto

Rye or sourdough (optional)

 

Method:

Set your grill on, and whilst it heats up poach your eggs in a whirlpool of boiling water.

Whilst your eggs are doing their thing, wrap up your asparagus in their prosecution blankets, season with salt and pepper, and put under the grill.

If you want toast, now the time to pop it in the toast.

In 10 mins, or when the asparagus soldiers start to look a little softer and browned, take them out of the oven.

Serve up with your poached eggs on toast and enjoy!

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