A tasty and healthy breakfast all in one bowl!

Serves 4

4 thick slices of country style bread, cubed


12 stalks mini asparagus, cut in 3


12 ramps


4 tablespoons olive oil


salt and pepper


1/2 bunch fresh parsley


1/2 bunch fresh mint


1 tablespoon toasted pine nuts + extra for serving


juice from 1 lemon


grated zest from 1 lemon


pinch of red chili flakes


1/2 cup Olive oil


4 eggs


vinegar

  1. Preheat oven to 380F.
  2. Place the bread, asparagus and ramps on a baking tray and drizzle with oil. Sprinkle with salt and pepper.
  3. Bake until golden, about 12 minutes.
  4. Place herbs, pine nuts, lemon, chili and oil in a blender and blend until smooth. If its to thick just add a little more oil.
  5. Bring a pot of water to the boil and add a little vinegar, poach the eggs for 3 minutes.
  6. In a bowl start with the bread, then asparagus and ramps, then the egg, pine nuts and finish off with the lemon herb sauce.

TIP:

You can of course use whatever vegetables you have and you like for this.  Day old bread is also great to use -- brioche, baguette are all good in my book.

Photography by Sweet Paul

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