Ingredients

Method

• 70 g Serrano ham
• 170 g asparagus spears
• 8–10 free-range eggs
• 50 g salted butter
• Woolworths English muffins, for serving

Method

Ingredients

1. Slice 70 g Serrano ham into thirds, then wrap a piece around 170 g asparagus spears. Arrange on a baking tray and roast at 200°C for 3–5 minutes until slightly crisp and cooked.
2. Beat 8–10 free-range eggs and season. Melt 50 g salted butter in a non-stick pan over a medium to low heat. Once the butter has melted, pour the eggs into the pan. Allow to set slightly before stirring gently to create soft folds. Just before the eggs are set, fold the edges in and divide between plates.
3. Serve with the Serrano ham asparagus soldiers.

GIVE IT A TWIST: Toast Woolworths English muffins and top with griddled free-range, thick-cut burger patties, Cheddar cheese and the folded eggs. (Or, for a lighter option, wrap asparagus in smoked trout and serve with Woolworths potato röstis.)

Browse more breakfast recipes here.