Rich and luscious, this buttered asparagus and egg dish would make the perfect addition to your brunch spread.


Serve 2

  • 3 free range eggs
  • 2 tbs cream
  • 1 tsp malt or white wine vinegar
  • 1 tbs finely chopped chives
  • Salt and black pepper
  • 1 bunch of asparagus
  • A good knob of butter
  • 100mls water


  1. Put the eggs into a pot of boiling water and cook for precisely six minutes.
  2. Remove from the pot and run under cold water to cool down as quickly as possible.
  3. Peel the eggs, then crush them with a fork and add the cream, vinegar, chives and seasoning.
  4. Put the asparagus in a pan and add the butter and water.
  5. Season, cover tightly then turn the heat on full.
  6. Cook the asparagus for three minutes or so until the water has evaporated and you start to hear sizzling. Then they are ready.
  7. Serve straight away with the egg dressing and brown bread soldiers.