Sunday brunch sunny side up

If you’re not a weekend morning person, or any morning person for that matter, then make these eggs sunny side up in time for a late brunch. Amp up your protein by adding in some chicken and top off with some juicy cherry tomatoes, asparagus and crumbly feta cheese.



What you’ll need

• 1 egg

• 3 tbsp olive oil

• 1 bunch of asparagus
• 2 garlic cloves

• Zest of 1 lemon

• Juice of ½ lemon

• Sliced Cocorico chicken breast

• A handful of cherry tomatoes

• Feta cheese


How to make it

1. Follow this technique to get perfectly cooked whites with a soft yolk. 


2. To begin, heat a cast iron skillet with a bit of oil until hot.
3. Crack an egg in the center and cook the egg whites until they turn an opaque white.
4. Next, add a few droplets of water to the skillet and cover with a lid for 30 seconds.
5. The steam will cook the egg whites on the surface while keeping the yolk soft.
6. To prepare the asparagus:
Add 2 tbsp of extra virgin olive oil to a skillet.

7. Add 2 cloves of minced garlic.
8. Top with lemon zest and the juice of half a lemon.

9. Sauté everything until aromatic. 
Add in the asparagus and sauté for about 5 minutes or until tender.


10. Arrange two asparagus fronds on a plate and top with the egg.
11. Add some sliced chicken on the side and layer with cherry tomatoes and crumbled feta. 

Voila!