This simple and easy to make breakfast combination is a tasty treat, which also benefits the kidneys as the asparagus acts as a diuretic whilst 1 portion contains 70% of your daily Vitamin K requirements.
Eggs are a great source of Vitamins A, D and E and also contain Folate and a great source of protein.
It may surprise you that butter, in its full fat, natural unpasteurised form is actually really easy to digest, even for those with dairy intolerances. I use this butter as a healthy, easily digestible fat on a regular basis.
| Prep Time | 2 minutes |
| Cook Time | 7 minutes |
| Servings |
1 person
|
Ingredients
- 1 portion Asparagus
- 2 Organic Free Range Eggs
- 1 knob Butter
Ingredients
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Instructions
- Wash the asparagus and plop them in a saucepan of boiling water to simmer for a few minutes until tender.
- Heat a large pan with water, add a drop of white vinegar to the water and carefully lower in your eggs to poach, one by one. I used a ladle for this so as to keep them in a good formation.
- Drain the asparagus and carefully scoop out your eggs to place on top. Add a dollop of butter and you are ready to go!
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