Why recepie famous for?
Sweet potato rosti with egg and mushrooms Try something a little different for a relaxed weekend brunch - it's also great for lunch or dinner.
Ingredients
200g (7oz) fresh asparagus spears (about 1 bunch of asparagus)2 tablespoons semi-skimmed milk
Freshly ground black pepper, to taste
1 tablespoon snipped fresh chives or parsley
2 thin slices (about 20g/ ¾ oz each) lean ham (smoked or unsmoked), chopped
4 eggs
Instructions
Trim woody stem ends off asparagus spears; cook spears in boiling water for 6-8 minutes (depending on their thickness) or until tender. Drain well and keep warm.Meanwhile, break eggs into a bowl, add milk, herbs and black pepper; lightly beat ingredients together.
Pour egg mixture into a small, non-stick saucepan; cook gently, stirring regularly, until mixture begins to thicken and then scramble. Remove pan from heat and continue stirring until egg mixture becomes creamy and is cooked to your liking (eggs will continue to cook in residual heat without turning rubbery). Stir in chopped ham.
Serve on warmed serving plates; arrange cooked asparagus on top. Serve with wholemeal toast or bread, if desired.
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