The Ultimate Brunch
A fresh and vibrant meal served up straight from the beautiful @lecreusetuk 3-ply Stainless Steel Uncoated Sauté Pan with Lid… I can’t think of a better way to start the day!
Ingredients
Directions
- 1
Finely slice leek and chop half the asparagus into round, slice the remaining half lengthways.
- 2
Add butter and leek to your frying pan and sauté for about 5 minutes over a medium heat.
- 3
Once the leek has lightly caramelised add in the asparagus, peas and spinach, cover with lid and allow to steam for a few minutes until the spinach has wilted.
- 4
Meanwhile finely chop your spring onions and herbs before mixing with your seasonings and vinegar and set aside.
- 5
Make 3 small wells in the pan and carefully place your eggs in them.
- 6
Cover and let cook for a few minutes until the white is firm and the yolk is slightly soft.
- 7
Top with more salt and pepper as well as the herb mixture and chilli oil and DIG IN!
