Make breakfast beautiful again with this simple, flavoursome recipe. 


  • olive oil

  • 1 bunch of tender asparagus

  • 4 slices good quality bread

  • 4 large free range eggs

  • sea salt and freshly ground black pepper

  • truffle oil

  • 20g pecorino cheese

  • 1 lemon

  • fresh black truffle (optional)


  • 1.

    Preheat the oven to 240c.

  • 2.

    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.

  • 3.

    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.

  • 4.

    Serve immediately with the asparagus drizzled in a little lemon juice. Shave over the pecorino and a little fresh black truffle.

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings