Breakfast recipes

Chilaquiles with whipped feta

20 minutes

Bacon recipes

The ultimate breakfast braai bagel

20 minutes

Breakfast recipes

Kale quiche

30 minutes

Air-fryer recipes

Ncinci’s fish pie

25 minutes

Egg recipes

Deep-fried boiled eggs

12 minutes

Egg recipes

Sriracha-cured egg yolks

Cures for 1-4 weeks

Egg recipes

Soya-marinated eggs

6 minutes, plus 8 hours marinating

Braai recipes

Yellowtail kedgeree

30 minutes

Beverage recipes

Vietnamese egg coffee

4 minutes

Egg recipes

Bobotie

50 minutes–1 hour

Braai recipes

Campfire mini soffrito shakshuka skillets

20 minutes

Asparagus recipes

Brown-butter poached eggs and asparagus

20 minutes

Brown-butter poached eggs and asparagus

By Bianca Strydom

Serves 2

Difficulty Easy

Prep Time 20 minutes

Cooking Time 20 minutes

Ingredients

1 pack Woolworths asparagus with flavoured oil
1/4 cup canola oil
2 leeks, finely sliced
30 g Parmesan, finely grated
sea salt and freshly ground black pepper, to taste
100 g butter
2 - 4 free-range eggs, poached
lemon wedges, for serving

Method

1. Prepare the asparagus according to package instructions – you can blanch, fry or char it.

2. Meanwhile, heat the canola oil in a pan over medium heat. Fry the leeks until crispy, then toss with the Parmesan and black pepper.

3. Heat the butter in a small saucepan until brown and bubbling. Add the poached eggs and toss in the brown butter.

4. Serve the asparagus topped with poached eggs, crispy leeks, Parmesan and lemon wedges. Drizzle over the lemon and black pepper oil. Serve with lemon wedges.

Find more breakfast recipes here.

Photographs: Jan Ras
Food assistant: Emma Morey

Spinach lasagne

Apple, honey and almond cake

Chicken in tomato sauce

Chilaquiles with whipped feta

The ultimate breakfast braai bagel

Kale quiche

Ncinci’s fish pie

Deep-fried boiled eggs

Sriracha-cured egg yolks

Soya-marinated eggs

Yellowtail kedgeree

Vietnamese egg coffee

Bobotie

Campfire mini soffrito shakshuka skillets

Brown-butter poached eggs and asparagus

Brown-butter poached eggs and asparagus

Ingredients

Method