The Guardian - Feast
Buttered eggs and asparagus on toast
Prep Cook Serves 3 min 12 min 2
60g unsalted butter 2 spring onions, trimmed and thinly sliced (20g)
10g chives, finely chopped
¼ tsp aleppo chilli (or a smaller pinch of regular chilli flakes), plus extra to serve Salt and black pepper
110g fine asparagus, woody ends trimmed 2 thick slices sourdough, or regular bread
½ lemon, cut into 2 wedges
Have this for breakfast, brunch, lunch or supper, and swap the asparagus for Tenderstem broccoli, if you prefer.
Put a litre of water in a small saucepan, bring to a rolling boil, then gently lower in the eggs, ideally with a slotted spoon. Turn down the heat to medium-high, cook for seven minutes exactly, then drain and run the eggs under the cold tap – this will ensure you get runny yolks, so cook the eggs for a little longer if you prefer them more well done. Carefully peel the eggs, put them in a bowl and set aside.
Melt the butter in a large frying pan until it’s hot and bubbling. Spoon two tablespoons of the melted butter over the eggs, add the spring onion, chives, chilli, a quarterteaspoon of salt and a good grind of pepper and, using a fork, break the eggs into medium-sized chunks.
Return the pan of melted butter to a medium-high heat, add the asparagus and an eighth of a teaspoon of salt, and cook for a minute and a half, shaking the pan to move the spears about and ensure they get a bit of colour all over, then remove and set aside.
Soak both sides of the bread in the remaining butter in the pan, and leave it to toast on a medium heat for 90 seconds on each side, until golden brown.
Transfer the buttery toast to two plates, then spoon the egg mix on top, followed by the asparagus and remaining chilli. Serve with the lemon wedges on the side.