Healthy folded eggs with asparagus and avocado puree Recipe

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  • Dairy-free
  • Healthy
  • Vegetarian

serves:

2

Skill:

easy

Cost:

cheap

Total Time:

00:20

Prep:

00:10

Cooking:

00:10

‘I love folded eggs; they are pretty much just glorified scrambled eggs. Done with a smooth hand, they create a nice velvet texture. Asparagus is an amazing detoxifyer for the body. That?s why your pee always smells afterwards! Top tip: make sure you are getting a good dose before you hit the beach- models always consume it before a photo shoot!’ says Madeleine Shaw.

Ingredients

  • 1 bunch of asparagus
  • 4 eggs
  • 100ml almond milk (organic milk, coconut milk or rice milk)
  • pepper and sea salt
  • coconut oil
  • olive oil
  • 1/4 avocado
  • chilli flakes
  • 1 lemon

Method

  • Cut the stems off the asparagus. Steam your asparagus in a little water for 5 mins.

  • Whisk two eggs in with 50ml of milk, a good pinch of sea salt and fresh pepper.

  • Heat 1 TBSP if coconut oil in a pan on a medium heat. Allow the eggs to cook for 15 seconds, then fold the eggs gently with a wooden spoon, moving the sides of the eggs to the centre letting the uncooked egg mix run into the spaces created. Gently keep folding until layers get created.

  • This technique should be similar to scrambling but with more elegance and kindness.

  • Don’t overcook, leave them quite runny.

  • Repeat with the rest of the eggs and milk (for the second person)

  • Mash the avocado with a tbsp of olive oil and a tsp of chilli flakes.

  • Plate the asparagus, eggs and avocado dressing evenly on two plates. Sprinkle over olive oil, sea salt and pepper.

  • Mix together and enjoy with a side of fresh lemon.

More Recipe Ideas

Top Tip

Make sure you take your times with the egg-folding - a steady hand makes the difference between a fancy fold and having to settle for scrambled!

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