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Asparagus with Egg

Category: food

There’s something about soft boiled eggs that brings us all back to our childhood. Served on a bed of greens, this recipe is as nostalgic as it is healthy. The parmesan topping adds a phenomenal bite too!


1. Cook the eggs in a large saucepan of boiling water for 8 minutes.

2. Meanwhile, cook the mange tout and asparagus in a large saucepan of salted, boiling water for 4 minutes. Drain well and toss with the butter and seasoning. Divide between serving bowls.

3. Drain the eggs after 8 minutes. Briefly refresh in iced water, and then crack and peel. Set the eggs on top of the vegetables and cut through them with a knife to release the yolk.

4. Sprinkle over the shredded Parmesan. Season with salt and pepper before serving.

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  • 4 large eggs
  • 450 g | 4 cups mange tout
  • 400 g | 3 cups asparagus spears, with ends removed
  • 2 tbsp butter
  • 80 g | 3/4 cup Parmesan, shredded
  • salt
  • freshly ground black pepper

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