Asparagus egg breakfast
- Mar 3, 2016
- 1 min read
2 tsp of coconut oil / butter / ghee 2 bunches of asparagus - about 16 spears in total 4 eggs 40g parmesan Sea salt and pepper
How To: 1. Preheat the oven to 200°C/400°F
2. Grease a glass, ceramic, stoneware or stainless steel dish (avoid chemical coated non-stick bakeware) with a little coconut oil.
3. Snap the woody ends off the asparagus spears and arrange on the dish. Roast for about 8- 10 mins (depending on thickness of spears) until just tender.
4. . Remove the dish from the oven and crack 4 eggs over the top of the asparagus. Season with sea salt and pepper. Return to the oven and bake for 5 minutes or until the whites are set and the yolks are still runny.
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