Welcome to another recipe in my 3 ingredient series! These prove that you don’t need a fridge full of ingredients to make tasty food so are great for people on a budget or stuck for inspiration. I’ve been wanting to feature asparagus in a blog post as it’s now in season and quite underrated as a vegetable. True, it isn’t everyone’s cup of tea and is a fairly acquired taste but here you mask some of it with lovely crispy ham so even if you’re not a lover of those little green spears, try this one out and see if you can change your mind.
What you need:
- 250g asparagus spears
- 2-3 slices of prosciutto
- 2 eggs
What you do:
- Prepare the asparagus by bending each spear at the stalk end. They will naturally snap to remove the woody part and leave you with the good bit. Steam or boil the spears for a couple of minutes until they are tender but still with some bite. You don’t want a floppy spear. (innuendo alert)
- Drain the asparagus and leave them for a bit until they are just cool enough to handle. Tear the prosciutto into strips and wrap a piece around each spear of asparagus then lay them on a baking tray and cook in an oven pre-heated to 180°c for 5-10 minutes until the ham is staring to crisp.
- Meanwhile, poach two eggs. Everyone has their own way of poaching eggs. I do mine by bringing a smallish pan of water to the boil, adding a splash of white wine vinegar then carefully and slowly adding the eggs one at a time from a cup rather than straight from the shell. I then cook them for exactly three minutes. This method works every time for me.
- To assemble, lay some of the prosciutto wrapped asparagus onto a plate, top with a poached egg and finish with a grind of black pepper.
If you wanted to turn this into more of a side dish, remove the egg and scatter over some parmesan shavings instead. Yum.
This is breakfast on a whole new level. It’s not your average Monday morning running out the door late for work kind of affair, you can save your overnight oats for those kinda days. This is a lazy, relaxing breakfast or brunch, perfect when you’re nursing a hangover or want to impress someone the morning after the night before. Added bonus, this is 3 of your 5 a day, you don’t get that from a greasy fry up.
Huevos Rancheros basically translates to ‘rancher’s eggs’ and is a popular dish in Mexico. As always, there are loads of variations and each recipe will differ slightly. I have never been to Mexico and don’t pretend to know what I’m doing here, so apologies for any offence caused to Mexican people around the world that may or may not be reading this. And thank you also for the inspo. And for all other Mexican food, it’s delicious.
What you need:
- 1 red onion, diced
- 1 red pepper, diced
- 2 tbsp olive oil
- 1 400g tin chopped tomatoes
- 1 garlic clove, crushed
- 1/2 red chilli, deseeded and finely chopped
- 8 slices of chorizo (the kind that is already thinly sliced like pepperoni)
- 200g kidney beans (that’s half a 400g tin)
- Vegetable oil, for frying
- 4 eggs
- 4 tortilla wraps
- 1 avocado, sliced
- 100g feta cheese
- 1 lime
- Start off by frying the onion and pepper in 1 tbsp of the olive oil for about 10 minutes, until they have completely softened. Add the tinned tomatoes, garlic and chilli, season well and leave the tomato sauce to bubble away for another 10 minutes or so until it has thickened and is lovely and rich. Lay your chorizo slices in the sauce towards the end of the time so that they warm through and soften.
- In another pan, heat the other tbsp of olive oil and tip in the drained kidney beans with a good pinch of salt. Fry the beans off, tossing them regularly until they start to pop open and go crispy.
- In yet another pan, heat enough vegetable oil to fry your eggs. I find the best way to get a nice fried egg is to use quite a lot of oil, at least a couple of millimetres in the bottom of the pan please, none of this Fry-Light spray rubbish. I also keep the heat low and cook them gently in the oil, spooning over the hot fat to set the yolk of the egg too. Cook them to your liking.
- Now, to assemble. Lay a tortilla wrap on each plate and warm them in the microwave for about 10 seconds each. Divide the tomato sauce between the wraps, making sure each person gets two slices of chorizo, and spread the sauce over the base. Next, sprinkle your crispy beans over the top, before placing a fried egg in the centre of each one. Lay a few slices of avocado around the edges, crumble over 25g of feta cheese per person and finish with a lime wedge to squeeze over.
The options are endless here. If you are vegetarian just leave out the chorizo. If you wanted to bulk it up you could add rice, slices of steak, more veg, anything really. It’s a recipe to have fun with but it will guarantee a punch of flavour to wake you up.
Washing Up Score: 8/10 – so many pans. But worth it, especially if you have someone else around who will volunteer to wash up!