Asparagus with Fried Eggs

This vibrant dish brings together creamy hummus, crisp asparagus, perfectly fried eggs, and the unexpected citrus burst of kumquats. It’s a simple yet elegant combination that’s perfect for brunch, lunch or a light supper. I will admit this a brunch favourite is my home.

Prep Time 10

Cook Time 10

Total Time 20

Servings People

Ingredients

12 spears asparagus trimmed
2 tbsp olive oil divided
2 large eggs free range
6 whole kumquats sliced in half
200 g hummus
salt to taste
black pepper to taste
2 slices crusty bread for serving

Instructions

Heat 1 tablespoon of olive oil in a pan over medium heat. Add the asparagus and cook for 3–4 minutes, turning occasionally, until tender but still vibrant green. Remove from the pan and set aside.
2 tbsp olive oil, 12 spears asparagus
In the same pan, add the remaining olive oil. Crack the eggs into the pan and cook for 2–3 minutes until the whites are set but the yolks remain runny. Season with salt and black pepper.
2 large eggs, salt, black pepper
Spread the hummus evenly onto two serving plates. Arrange the cooked asparagus on top.
200 g hummus
Place a fried egg over the asparagus on each plate. Scatter the kumquat around the plate, allowing their juice to mingle with the other elements.
6 whole kumquats
Enjoy as is or with a side of warm crusty bread for extra texture and flavour.
2 slices crusty bread

Nutrition