There is nothing simpler and nicer than wandering outside and collecting the eggs to then cook them up immediately for breakfast. If you have ever had eggs like this you will understand what I’m taking about..
ingredients: sourdough bread , free range fresh eggs, organic butter, organic baby asparagus spears, 1 avocado, juice of a lemon, olive oil, sea salt and cracked pepper, a couple of free range kids
method: Heat a non stick grill pan on low, put on a small pot of water for the asparagus. With a glass cut holes into the centre of the sourdough, lightly butter on both sides and put aside. Gently snip with fingers the ends off the asparagus and place into the water when it comes to the boil. Blanch for 2-3 minutes, then remove and run under cold water to stop the cooking process. Slice the avocado all the way around and remove the seed. Scoop the flesh out into a bowl and add the juice of half a lemon and season. Mash with a fork and set aside. Lightly oil the grill pan and turn the heat up to a medium heat then add the sourdough slices, as many as you can fit onto the pan. While toasting lightly season with salt and cracked pepper. Allow to toast for a minute or so then begin cracking your eggs into the holes of the bread. Allow the bread to cook to a buttery golden brown before flipping over to cook the other side. The second side will take less time than the first. Try not to over cook the eggs. When nicely toasted, take out of the pan and set aside on a board. While the grill pan is still hot add a little more olive oil and add the asparagus, gently sear for a minute, lightly season with salt. Serve the asparagus spears on the toasts, and add a spoonful of the avocado mixture to the plates. Give thanks and enjoy!