If you are a fan of bacon and eggs, try this it is rich in protein and fat, which will keep hunger pangs at bay until lunchtime.
Ingredients
- 8 asparagus spears
- 4 large eggs
- cooking spray, for oiling
- 8 slices Parma ham
- 3½ oz (100 g) oz light mayonnaise
- 1 tbsp melted butter
- 1 heaped tsp Dijon mustard
- 1 tbsp lemon juice
- 2 wholemeal English muffins
- pepper
- pinch of cayenne pepper, to garnish
How to Make It
Steam the asparagus spears for 5 minutes, or until just tender. Drain and set aside.
Meanwhile, poach the eggs in a saucepan of barely simmering water until the whites are set and the yolks are still runny. Transfer to kitchen paper to drain, set aside and keep warm.- Spray a frying pan with cooking spray to coat, then add the Parma ham and fry for 1 minute, or until golden and slightly crisp.
Beat together the mayonnaise, melted butter, mustard, lemon juice and pepper to taste in a bowl.- Meanwhile, preheat the grill to medium. Split and lightly toast the muffins.
- Spread each toasted muffin half with a little of the mayonnaise sauce and top with two slices of the Parma ham, two asparagus spears and a poached egg. Pour over the remaining sauce and garnish with a sprinkling of cayenne pepper. Serve immediately.