Saturday, 23 July 2016

Asparagus and scrambled egg low carb weekend breakfast

This is one of my favourite weekend breakfasts, I say weekend because the week is a much different affair, I try too get up as late as I possibly can and breakfast is either my mini quiches which I make in bulk  and keep in the fridge, or recently, I've been trying intermittent fasting, where you fast for 12 hours a day which actually means missing breakfast. Not sure how long I'll keep that one up for though!


 Anyway, I digress, this recipe is perfect for when you have a little bit more time and fancy something a bit more special. I usually combine breakfast and lunch at the weekend, and whenever possible we go out for it, but if staying in, this is a favourite.

You will need (serves two):

  • A handful of asparagus 
  • 4 eggs 
  • 100g goats cheese 
  • A good knob of butter
  • About 5-6 sundried tomatoes- chopped 
  • About 50g pumpkin seeds 
  • 2 Tablespoons of pesto- fresh is always preferable to jar
  • Salt and pepper to season

 To make it:
  • Bring a pan of water to the boil and add your asparagus and cook for about 7 minutes, while that's cooking
  • Heat a second pan and pop your butter in
  • Once the butter has melted, crack your  eggs in and use a wooden spoon to mix and scramble
  • As the eggs appear to have cooked and are coming together roughly crumble the cheese with your hand and add to the eggs 
  • Remove the asparagus and drain and plate up
  • Top with the eggs, 
  • Scatter with your sundried tomatoes and pumpkin seeds, drizzle with pesto and season
  • Enjoy and have a lovely weekend!
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4 comments

  1. This looks absolutely delicious!

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  2. Yum! This looks incredible! I definitely don't have the time either during the weekdays to make breakfasts. I have everything done beforehand to lessen the amount I gotta worry about. This recipe looks delicious! I love scrambled eggs

    ~Andrea Tiffany~
    aglimpseofglam.blogspot.com

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