• 16 spears skinny asparagus
  • extra virgin olive oil
  • salt and freshly ground black pepper
  • 4 slices sourdough bread or ciabatta
  • 3 Tbsp butter
  • 4 large eggs
  • 1 Tbsp cream or milk
  • 50 g Swiss cheese shredded or cut into small chunks
  • 50 g bacon cooked


  1. Layer the asparagus on a baking sheet and drizzle with olive oil. Season with salt and pepper. Grill in the oven for 5-8 minutes or until asparagus is lightly roasted. Set aside.
  2. Toast the sourdough bread slices then spread with butter.
  3. Meanwhile, whisk the eggs and cream/milk in a bowl. Season with a pinch of salt. Melt 1 tbsp of butter in a non-stick fry pan over medium heat and add the eggs. Let the eggs cook until the edge begins to bubble, then gently stir the eggs. When they are almost cooked, add the cheese and stir to mix until cheese is melted. Remove from heat while the eggs are still soft.
  4. Top the buttered sourdough toasts with scrambled eggs and cheese. Top with 4-5 pieces of the roasted asparagus and sprinkle with bacon. Serve immediately.