As always: if any of these ingredients are flare foods for you, please omit them or replace them with an alternative item. 

Ingredients (serves 2):

• 2 large slices of homemade sourdough bread
• extra virgin olive oil
• 12 asparagus (green, cultivated or wild asparagus)
• 2 large free-range eggs
• Parmesan cheese (optional)

Preparation:

Toast the bread in the pan, over high heat. Once it is crisp and golden brown, remove it from the pan to a plate or board, and brush it with some olive oil. Remove the woody ends of the asparagus and blanch them in salted water for up to 5 minutes. Drain the asparagus and put them on top of the toasted bread.

Poach two eggs for a couple of minutes in water with some salt and vinegar. Put each egg over the
asparagus, and sprinkle with a bit of parmesan cheese (optional)

As always: if any of these ingredients are flare foods for you, please omit them or replace them with an alternative item.