Brunch Eggs
Spring Omelette with Chilli Jam Mushrooms & Asparagus
Fresh, fiery and full of life, a simple spring lunch that celebrates good eggs, bright greens and a little heat.
Fresh, fiery and full of life, a simple spring lunch that celebrates good eggs, bright greens and a little heat.
1. Heat a non-stick fry pan over medium heat with a small pat of butter.
2. Add the asparagus and mushrooms with a pinch of salt. Cook for a few minutes until the mushrooms turn golden and the asparagus softens slightly.
3. Stir through 1 tablespoon of chilli jam, then remove the vegetables from the pan and set aside.
4. Melt another small pat of butter in the same pan over low to medium heat.
5. Whisk the eggs with a pinch of salt, then pour them gently into the pan.
6. Let the eggs cook slowly for about 2 minutes until mostly set but still soft in the centre.
7. Spoon the mushroom, asparagus and feta over one side of the omelette, then fold carefully with a spatula. Cook another minute until just set.
8. Slide the omelette onto a plate. Top with bean sprouts, thinly sliced radish, parsley and a crack of pepper.