The beauty of this simple dish is that it can be made in one steamer sitting over a wok with hot water. There are so few dishes the words "can't be bothered" simply won't apply. Buy free range eggs always - not only will the hen have enjoyed a good life but the taste is incomparable.
Heat 1 cup of water in a wok. Lay a large bamboo steamer over the top and bring the water to the boil.
Oil 2 small Pyrex dishes and crack an egg into each one. Place the eggs into the steamer. Cover and steam for 4 minutes. Drop the asparagus around the edges of the steamer and steam for a further 3 minutes.
Remove from the heat. Lay the asparagus on a dinner plate. Arrange the eggs on top then using a potato peeler shave the goat's cheese over the top. Season with cracked black pepper and serve.
Tip: Eggshell contains thousands of tiny ports which can absorb odours. Keep them fresh for weeks by storing them in the carton or the egg section of the fridge.
Makes 1 servings
| Prep Time: | 3 mins |
| Cooking Time: | 12 mins |
| Ready in: | 15 mins |
Suitable for: |
|
| Dinner | |
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| Nutritional Information - Per Serve | |
| Kj | 912 kj |
| Calories | 218 kcal |
| Fat | 13.3 g |
| Saturated Fat | 5.1 g |
| Total Carbohydrate | 3.1 g |
| Total Protein | 20.3 g |
| Fibre | 2.9 g |
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