Boiled Eggs with Asparagus Dippers

Eggs have suffered a bad press in the past having been associated with high cholesterol and heart disease. But more recent studies have shown that moderate egg consumption does not lead to higher cholesterol and this has resulted in a dramatic rethink regarding the nutritional value of eggs in our diets. They are in fact one of the most nutrient-dense foods available.

Eggs are extremely rich in vitamins and minerals which are highly 'bio-available', meaning that our bodies easily absorb the goodness from them. They are also really high in protein, which can help you to feel full for longer. So with only 65 calories in a single medium egg, it makes them a good choice if you're watching your calorie intake.

Combined with delicious antioxidant-rich asparagus this makes for a great breakfast (or lunch) which only takes 6 minutes to make.

Boiled Eggs with Asparagus Dippers

And here's how to do it...

Using the smallest possible pan, just cover the eggs in cold water, and cover the pan. Bring to the boil quickly, over a high heat. Once boiling, remove the pan from the heat and leave to stand, still covered, for 6 minutes.

Meanwhile, Remove the woody part of the asparagus stems by gently snapping off the ends (they should just break naturally).
Coat the bottom of a frying pan with oil/butter (I use an oil spray so that the pan is just covered with a light film of oil) then add the asparagus and cover with a lid. Place the pan over a medium heat for about 5 minutes, or until the asparagus spears are cooked but are still a vibrant green colour.

After 6 minutes, remove the eggs from the pan and place them in egg cups. Crack the top of each egg with a spoon and remove the top. To serve, dip the asparagus spears into the soft egg yolk...