Nutritional health coach Madeleine Shaw: Folded eggs with asparagus and lemon salsa 

Since discovering the technique of folding eggs I have never looked back; it creates the most wonderful, velvety texture. The more love you give your eggs, the more love they give back. They’re like men! Always go for pasture-raised eggs with a rich yolk – this is where all the vital minerals and nutrients are held. Balanced with the asparagus and lemon salsa, this spring breakfast will help you start your day fully energised.

SERVES 1

  • 70g (2¾ oz) asparagus
  • 2 eggs
  • 2 tbsp almond milk, or other milk of
  • your choice
  • 1 tbsp coconut oil or butter

LEMON SALSA

  • zest and juice of 1 small lemon
  • 1 tbsp finely chopped fresh mint
  • ¼ red onion, finely chopped
  • 1 tbsp olive oil
  • salt and pepper

● Cut the ends off the asparagus, then put them in a small saucepan with a little boiling water and the tips pointing up. Steam for 5 minutes, or until cooked through. Drain the asparagus.

● To make the salsa, put the lemon zest and juice in a bowl, then add the chopped mint, onion and olive oil. Grind in some pepper and salt and pour over the cooked asparagus.

● In a bowl, whisk the eggs and milk with a good grind of pepper and a pinch of salt. Heat the coconut oil or butter in a frying pan over a medium-high heat for 2 minutes. Turn down the heat slightly and pour in the egg mixture. Let this sit for 15 seconds then, with a wooden spoon or spatula, start folding the outer ridge of the egg inwards to the centre, letting the uncooked egg flow into the gaps. Repeat this around the pan so that the egg cooks in folds rather than a messy scramble. Continue folding for another minute until the egg is cooked through, and serve with the asparagus and lemon salsa.

 

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