Ingredients
1 tbsp olive oil
50g/2oz fine dry breadcrumbs
pinch each chilli and paprika
16-20 asparagus spears
4 eggs
Method
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Heat the oil in a pan, add the breadcrumbs, then fry until crisp and golden. season with the spices and flaky sea salt, then leave to cool. Cook the asparagus in a large pan of boiling salted water for 3-5 mins until tender. At the same time, boil the eggs for 3-4 mins.
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Put each egg in an egg cup on a plate. Drain the asparagus and divide between plates. scatter over the crumbs and serve.
PER SERVING
186 kcals, protein 12g, carbs 12g, fat 10g, sat fat 2g, fibre 2g, sugar 3g, salt 0.72g
