Monday, 13 May 2013

Soft boiled eggs with roasted tomatoes and asparagus



Ingredients

3 eggs
small bunch asparagus
handful of tomatoes,
2 tbsp ghee
juice of half a lemon



Method

  • Cover the tomatoes and asparagus with melted ghee and place on a baking tray.
  • Cook at about 210ÂșC for 15-20 mins
  • I follow Delia's Method for boiling an egg, but as you can see, they were a little overcooked. I am happy with this as I hate undercooked egg white, a little overcooked yolk is preferable.
  • When its all cooked put on the plate and squeeze the lemon over the asparagus
  • Add salt and pepper to taste