Easy brunch

Nothing more delicious for an easy weekend brunch than fresh asparagus.

Easy brunch


Serves 4

1-2 bunches of asparagus, ends broken off
4 eggs
4 slices wholegrain bread, toasted
½ cup grated tasty cheese
freshly ground black pepper, to taste
1 large tomato, sliced into wedges
4 sprigs parsley for garnish


Place asparagus stem end down in rapidly boiling water for 5-10 minutes or until tender. Drain.
Break eggs into boiling water and poach for 3-4 minutes. Drain.
Serve asparagus and eggs on toast.
Top with cheese and a generous amount of pepper.
Garnish with tomato and parsley.

Nutrition Information Panel

Per Serving [4 Serves]
Energy 1082kj
Protein 18g
Total fat 15g
- saturated fat 7.8g
Carbohydrates 12.5g
- sugars 2.6g
Fibre 2.9g
Sodium 445mg

Click the vegetable name below to learn more about it: