Ingredients

The following ingredients have 2 Servings
  • 1 tbsp butter
  • 1/2 lemon
  • 4 slices bread (wholemeal)
  • 250 grams asparagus
  • 2 medium eggs
  • 2 tbsp golden linseed (also known as flax seeds)
  • 2 tbsp pumpkin seeds
  • black pepper (to taste)

Instruction

  • Heat a griddle pan on high and melt the knob of butter.
  • Squeeze the half a lemon on to the pan and place the slides of bread in the pan.
  • Break off the woody stems of the asparagus and add in to the griddle pan with the toast.
  • Heat on a medium-high heat for 5 minutes until char marks begin to form on the bread and the asparagus then turn over for a further 5 minutes.
  • In the meantime, heat a pan of water until at a rolling boil.
  • Break an egg into a small cup, stir the pan of water until a whirlpool forms and gently drop the egg into the centre of the whirlpool and cook for 5 minutes.
  • Place the first egg to one side and cook the second egg in the same way.
  • Serve the toast with the griddled asparagus on top, an egg per person and the seeds sprinkled over the top.
  • Finish by grating some of the lemon zest over the plates and a crack of black pepper to taste.