Chilli eggs, avocado and asparagus on toast

Whip up this spring brunch recipe that combines creamy avocado, spicy chilli jam, and charred seasonal asparagus - all piled high on fluffy fresh bread. 

Method

First get started on the asparagus:

Blanch for 3-4 minutes in a big pan of boiling water, then drain. Drizzle a little oil over then heat a griddle pan and grill for 3-4 minutes until nicely charred. 

Next it’s the tomatoes:

Mix with a little oil of choice then air fry for 7-8 minutes until the skins are starting to burst; alternatively, place on a baking tray and roast at 190C for 8-10 minutes. 

Scrambled eggs:

Heat the butter/marg in a frying pan. Whisk the eggs together with a little of salt and pepper then pour into the pan once hot. Stir regularly until nicely scrambled for about 3-5 minutes. Stir in some parsley at the last minute. 

Plate up and serve:

Toast the bread then once it pops out, spread with some chilli jam. Arrange some asparagus on top, spoon some scrambled eggs in the middle then avocado slices on the side. Serve some juicy tomatoes on the side of the plate - and enjoy!  

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