Scrambled Eggs on Ciabatta with Asparagus

Time: 15 min

Serves: 2 hungry people

6 eggs
1/4 cup milk
1/2 teaspoon salt
1 tablespoon butter for frying
4 spears of fresh asparagus

In a bowl whisk the eggs with the milk and salt.
Melt the butter in a saucepan. Add the egg mixture.
As the egg sets push toward centre. Continue until egg is just set.

Add cleaned trimmed asparagus to boiling salted water. Bring to the boil. Drain.
Brush two slices of thick ciabatta with olive oil. Grill on both sides until golden.
Pile the scrambled eggs on each slice of ciabatta. Place 2 asparagus spears on top of each and serve immediately.

• Winter

• Cinnamon Oysters
• Kefta Meatballs with Tomato and Egg
• Spinach and Chickpea Frittata
• Scotch Eggs

• Spring

• Spinach Roulade filled with Asparagus and Eggs
• Scrambled Eggs on Ciabatta with Asparagus
• Pizza with Eggs
• Lime and Berry Tarts

• Summer

• Crème Patisserie
• Smoked Fish Cakes with Poached Eggs
• Jersey Benny Crostini with Egg and Basil Pesto
• Cherry Clafoutis

• Autumn

• Whole Orange Syrup Cake
• Potato Rosti
• Poached Pears in Red Wine and Pistachio Tart with Chocolate Sauce