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Vegetarian Brunch Asparagus And Shallot Sunny Side Up Eggs Recipe

With spring just started and the Asparagus season just around the corner, this is a recipe for sunny side up eggs with asparagus and shallot. They make for a quick, delicious and filling lunch or would make a great addition to a spring time brunch.

Customer Rating:
5.0 (1 votes)

Posted by: michael
On:

Cuisine

British

Time

15 - 30 mins

Skill Level

Newbie

Serves

2

Courses etc.

Breakfast
Main Courses
Recipes for kids

You will need

IngredientAdd
about 250g asparagus

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 		More products
2 shallots, sliced thin lengthwise More products
2 Tbsp olive oil OR More products
2 Tbsp organic ghee (clarified butter)

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4 organic eggs Available only in our Edinburgh shops More products
1/4 tsp crushed chillies, optional More products

Need help converting measurements? View our recipe measurement conversion tables here.

Method

  • Wash the asparagus and cut off the tough ends.
  • Heat the olive oil or ghee in a frying pan over medium heat. Add the shallot and the asparagus and stir fry gently until the shallot is just translucent.
  • Next break the eggs in the pan directly over the shallot and asparagus. Season with crushed chillies and freshly ground black pepper if you wish, and cook for about 7 minutes or until set. Cook longer if you like your yolks set. Alternatively, put a lid on the frying pan for faster cooking.
  • Serve hot with a green salad and sourdough or gluten-free bread for a more substantial meal.

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Asparagus ORGANIC
Real Foods (500g)
£10.00
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Shallots ORGANIC
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Italian Olive Oil ORGANIC
Suma (500ml)
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Crushed Chillies
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