Ingredients
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)
Instructions
Method:
- 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).
Notes
CCA’s recipes are not tailored to individual requirements. Please review recipes to ensure they are appropriate for you from an IBD and broader diet perspective. If you think the consumption of certain foods leads to uncomfortable digestive or other symptoms, please speak to your health care professional. Consider connecting with a specialist GutSmart Dietitian and/or Psychologist.
- Diet: Vegetarian