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
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 freshly ground pepper.
Garnish with tomato and parsley.

Nutrition Information Panel

Per Serving [4 Serves]
Energy 890kj
Protein 15.5g
Total fat 9.9g
- saturated fat 4.4g
Carbohydrates 13.4g
- sugars 3.5g
Fibre 4.0g
Sodium 336mg

Click the vegetable name below to learn more about it: