… one of my favourite homemade brunches…
100gr asparagus tips
50gr frozen peas
1 large free range egg
2 tbsp mung beans
6 walnuts (crushed)
1 large radish
2 tsp soy
2 tsp agave nectar
Boil some water and then turn down to simmer. Add frozen peas and cook for 2-3 minutes. Drain, and set aside.
Heat some olive oil in a medium pan and add the asparagus tips, walnuts, soy and agave nectar. Pan fry for approx. 5 minutes until the asparagus tips have softened (these may require longer… depends on the size of the asparagus tips).
Bring some water to the boil in a saucepan. Lower temperature, add an egg and simmer for approx. 5-6 minutes.
While the egg boils, plate the asparagus, walnuts, and cooked peas. Add the mung beans and finely slice one radish to add on top.
Once the egg is soft boiled, peel off the outer shell and cut in half. The yolk should still be runny. Place in the middle of the dish.
Crumble some feta cheese on top and add olive oil to taste.