100 g asparagus
1 tbsp vegetable oil
50 g cheddar cheese
6 large eggs
40 g unsalted butter
40 ml double cream
2 slices sourdough bread
1 dash Worcestershire sauce
- Place a griddle pan over high heat. Chop off the tail of the asparagus, then toss them with the oil and some salt in a mixing bowl. When the griddle pan is smoking, carefully place in your asparagus and cook them for 3-4 minutes, turning occasionally, to cook through and char nicely. Remove from the pan and reserve on the side when they're done.
- Use the Fine Grating Disc of a Compact Food Processor to grate the Cheddar, then keep it to one side until needed.
- Crack your eggs into a medium saucepan and add in the butter, cream and season well with black pepper. Place the pan on a medium heat, stirring occasionally, and remove from the heat every so often to regulate the temperature. Keep repeating, stirring constantly, until you have a soft custardy texture. Take the pan off the heat and chuck in the cheese, still stirring, to melt it into the eggs.
- Toast the bread and plate ahlf of the eggs on top of each slice of toast. Top with the asparagus and some spare grated cheese. Season the eggs with a dash of Worcestershire sauce. Serves 2