Warm fried egg and asparagus salad
- 1 tablespoon olive oil
- 4 shallots, trimmed, halved
- 100g mushrooms, thickly sliced
- 150g green beans, trimmed
- 150g asparagus, trimmed
- 4 eggs
- zest and juice ½ lemon
- 1 teaspoon Dijon mustard
- 2 slices wholegrain bread, toasted and torn to make croutons
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1 Heat half of the olive oil in a large non-stick frying pan and set over a medium-high heat. Add the shallots, mushrooms, beans and asparagus; stir-fry for 4–5 minutes, or until tender. Remove vegetables from the pan and keep warm.
2 Return the pan to heat and fry the eggs for 3 minutes, or until done to your liking.
3 Whisk together remaining olive oil, the lemon zest and juice, and the mustard.
4 To serve, divide vegies and croutons between two plates, top with the fried eggs, drizzle over the dressing and season with cracked black pepper.
Nutrition Info (per serve)
Total fat 22.1g
–Saturated fat 4.2g
Dietary fibre 9.5g
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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