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Spring breakfast with asparagus (source: EFCCA)

Name: Spring breakfast with asparagus (source: EFCCA)
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)

Spring breakfast with asparagus (source: EFCCA)

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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.”

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

Servings: 2

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)

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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

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

Diet: Vegetarian