Scrambled Eggs and Smoked Asparagus on Sourdough

Serves 4, Prep and Cook 20 mins

1 bunch asparagus, trimmed

1 tsp smoked paprika

1 tblsp olive oil

¹/³ cup aioli

4 thick slices sourdough,

toasted

1 avocado, sliced

SCRAMBLED EGGS

8 eggs

¹/³ cup milk

25g butter, chopped

1 Toss asparagus with paprika and oil in a shallow bowl.

2 Heat a lightly oiled, large, non-stick frying pan over a medium heat. Add asparagus. Cook, turning occasionally, for about 5 minutes, or until tender. Transfer to a plate. Cover with foil.

3 To make scrambled eggs, whisk eggs and milk in a large jug until combined. Add butter. Season with salt and pepper.

4 Heat same frying pan over a medium to low heat. Add egg mixture. Cook, without stirring, for 1 minute, or until edges of mixture start to set. Using a wooden spoon, drag egg from side to side until large curds form and egg mixture is close to being cooked. Remove from heat.

5 To serve, spread aioli evenly over one side of toast. Top with avocado, scrambled eggs and asparagus. Garnish with cracked pepper (optional).