Sautéed Broccoli and Asparagus with Eggs

Ingredients

• Asparagus

  Raw

  8 spear, medium or 128g

• Broccoli

  Raw

  8 spear or 248g

• Bacon

  Raw, cured pork

  2 strip or 24g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Lentils

  Raw

  1 cup or 192g

• Egg

  Whole, fresh eggs

  4 extra large or 224g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Vinegar

  Cider

  1 tsp or 5g

• Hazelnuts or filberts

  Nuts

  ⅓ oz (21 whole kernels) or 9g

Directions

1. Bring a large saucepan of water to the boil and place a griddle pan over a high heat.
2. When the griddle pan is hot, place the asparagus spears, broccoli, and bacon directly onto it, sprinkling the vegetables with a little salt and pepper. Cook for 3–4 minutes, turning regularly ungil bacon is crisp and vegetables are lightly charred.
3. Prepare the lentils in the microwave or on the stove-top according to the packet instructions.
4. Carefully crack your eggs into the hot water, reducing the heat until the water is just simmering. Cook the eggs for about 4 minutes for a runny yolk, then carefully lift them out with a slotted spoon and drain on paper towels.
5. Once the vegetables and bacon are all cooked transfer to a large bowl, along with the olive oil, sherry vinegar and lentils.
6. Season to taste with salt and pepper and toss together before piling onto plates. Top with the poached eggs and finish with the toasted hazelnuts. Enjoy!

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