Name: Evesham egg muffins
Prep time: 10 minutes
Cook time: approx 10 minutes
Yield: 2
Ingredients: 1 bunch asparagus (10 medium spears, 200g); 2 tbsp vinegar (malt, spirit or cider); 2 large eggs; 2 muffins (ideally wholemeal); 2 tsp half-fat cream cheese; 50g wafer-thin ham; pinch black pepper

Ready in 20 minutes, this tasty breakfast will set you up for the day.

Serves

Prep

10 minutes

Cook

approx 10 minutes

Each 275g serving contains (excludes serving suggestion)

KCal

316

Carbs

26.6g

Fibre

6.1g

Protein

25.3g

Fat

10.6g

Saturates

3.4g

Sugars

5.7g

Salt

1.28g

Fruit/Veg Portion

What makes a healthy, balanced diet?

Ingredients

1 bunch asparagus (10 medium spears, 200g)

2 tbsp vinegar (malt, spirit or cider)

2 large eggs

2 muffins (ideally wholemeal)

2 tsp half-fat cream cheese

50g wafer-thin ham

pinch black pepper

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Method

Step 1

Add the asparagus to a pan of boiling water and cook for 5–7 minutes until tender.

Step 2

Add the vinegar to a large pan of boiling water, gently crack the eggs into it and poach for 3–4 minutes.

Step 3

Split and toast the muffins under a preheated grill, then spread with a little cream cheese. Halve each muffin again, creating 4 semi-circles. Arrange the muffins on two plates, then divide the ham and the asparagus between each. Top each muffin with a poached egg, season and serve.

Recipe tips

You could make this dish with spinach or a grilled large, flat mushroom, instead of asparagus.
Wholemeal muffins make great bases for mini pizzas, which are ideal for children's meals.
'At risk' groups such as infants, children, pregnant women, the elderly and those who are unwell should avoid soft/lightly cooked and raw eggs, unless they can guarantee that they are produced under the Lion code quality assurance scheme.