Make breakfast beautiful again with this simple, flavoursome recipe.
Preheat the oven to 240c.
Place a griddle pan on a high heat, snap the woody ends from the asparagus and griddle until nicely charred. Pop your bread onto toast too.
Meanwhile lightly oil 2 small baking dishes and crack the eggs into them. Season with salt and pepper. Drizzle over a little truffle oil and pop into the oven for about 10 minutes or until the whites are cooked but the yolk is still runny.
Serve immediately with the asparagus drizzled in a little lemon juice. Shave over the pecorino and a little fresh black truffle.
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