Page 17 - JG Performance November 19 Recipe Book

Asparagus Soft Eggs and Toast
INGREDIENTS
4 slices rustic country bread
450 grams asparagus, tough ends trimmed 2 tablespoons olive oil
Sea salt
Black pepper
8 large eggs
25 grams Parmesan
SERVES: 4
TOTAL TIME: 20 Minutes
INSTRUCTIONS
Heat your grill to medium and arrange the bread and asparagus on a baking sheet. Drizzle with the oil and season with salt and black pepper.
Grill until the bread is toasted to your liking then transfer to serving plates. Continue to grill the asparagus, tossing once, until tender.
Meanwhile, bring a large saucepan of water to a boil. Lower the eggs into the water, reduce the heat and gently simmer for 6 minutes.
Remove from the pan, allow to cool under running water and peel.
Divide the asparagus evenly among the slices of toast, sprinkle on the Parmesan, and top with the eggs.
Asparagus is available year-round, but spring is the best season for this nutritious vegetable. Crops are harvested from late February to June, with April being the prime month and high season for asparagus
MACROS
CALORIES 348 PROTEIN 20 CARBS 22 FATS 20 FIBRE 2
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