A flavorful, hearty breakfast for two


  • 4 eggs
  • Asparagus spear, chopped to 2/3 cup
  • Butter
  • Small handful of chopped tarragon or chervil
  • Slices of gluten free bread, warmed, to serve
  • Parmesan, freshly-shaved


  1. Steam asparagus spears for 4-5 mins until tender.
  2. Meanwhile, melt butter in a small pan and scramble the eggs. Once the eggs are set softly, stir through the taragon or chervil and season to taste.
  3. Pile the eggs on to the asparagus and hot, buttered slices of gluten free bread. Top with a few shavings of parmesan and serve.