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Fancy, velvety-textured folded eggs with a flourish of asparagus and avocado puree. Delicious and detoxifying all at once! Asparagus is an amazing detoxifyer for the body.
Alright, don’t linger, let’s course of action this my folded egg breakfast with asparagus formula with 7 components which are definitely easy to have, and we have to process them at the very least through 6 ways. You should invest a while on this, so the resulting food could be perfect.
Ingredients - My folded Egg Breakfast with Asparagus:
- Take 6 for Asparagus stems
- Require 2 Eggs
- Need 1 slice of Black pudding
- You need 1 piece toast
- Get 2 tbls for milk
- Prepare to taste for Salt n pepper
- Require 1 tbls Tomato or brown sauce
This asparagus mushroom egg bake is perfect for brunch or breakfast! It can be prepared overnight - make this easy egg casserole your go-to Easter When done, your asparagus mushroom swiss egg bake will be a little fluffy and may even look like it expanded too much. Don't worry - as it cools, it will. A quick, light and easy breakfast with one of my favorite things – a soft boiled egg!
My folded Egg Breakfast with Asparagus step by step:
- Melt the butter in a non stick pan then add the Asparagus and grill all sides til cooked about 3 minutes
- Next take the asparagus off and set aside and whip the eggs with a little milk and salt n pepper to taste.
- In another pan grill the black pudding, both sides for 3 minutes then set them aside. (im showing four black puddings but you only need one.)
- Whisk the eggs add milk salt and pepper. Add butter to the pan and cook on medium heat when the top is drying its ready add the asparagus and crumble tbe black pudding on half then fold the other half of the omelette over the adparagus and black pudding.
- Add to a serving dish and add toast and tomatoe sauce to dip in.
- If you dont like black pudding you can do the same with cioked sausage or just cheese and onion.
This is a great morning pick-me-up that won't weigh you down the rest. You can't beat this deluxe summery egg breakfast of poached eggs, asparagus and hollandaise. Hone your saucy skills with Mary's easy technique. Transfer asparagus to plates, top with poached egg and pinch of lemon zest. Season with black pepper and serve.
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