Boiled egg with green dippers

Add some green to your brekkie by topping your toast soldiers with broad beans and including some asparagus dippers. It's also a great way to encourage any little ones in your household to try a new vegetable. A seriously tasty and healthy breakfast!

Thermomix owners can cook the vegetables and eggs in their Varoma at the same time - see instructions below.

Ingredients

1 bunch asparagus, woody ends trimmed

4 eggs

wholemeal toast soldiers, to serve

Broad Bean Dip

230 g (1 1/2 cups) frozen or fresh broad beans

1/2 garlic clove

50 g (1/3 cup) cashews (raw or roasted)

40 g salt-reduced feta cheese

1 teaspoon extra-virgin olive oil

2 teaspoons lemon juice

  • Serves 4

Method

To make the broad bean dip, steam or microwave the broad beans until tender. Refresh under cold running water. Peel skins and set aside.

Place the garlic and cashews in a food processor (or Thermomix - see instructions below) and process until roughly chopped. Add the shelled broad beans, feta, olive oil and lemon juice and process until combined but still a little chunky. Set aside.

Cook the asparagus in a shallow saucepan of boiling water (or steam) for 1–2 minutes, or until bright green and tender. Drain and cut in half crossways.

Place the eggs in a saucepan and add enough cold water to cover. Bring to the boil, then reduce the heat to low–medium and simmer for 3 minutes for soft-boiled, or until cooked to your liking. (Avoid giving under-cooked eggs to children under 2 years – cook until the whites have set and the yolks have started to thicken.)

Serve the boiled eggs in egg cups with the asparagus on the side and the broad bean dip spread over the toast soldiers.

Thermomix users:

Place 500 g into the mixing bowl. Place the eggs into the simmering basket, place the broad beans into the Varoma dish and the asparagus into the Varoma tray. Insert the simmering basket and place the Varoma dish into position. Cook 9–12 min/Varoma/speed 1 for soft-boiled eggs or 14 min/Varoma/speed 1 for hard-boiled.

Remove the eggs once cooked to your liking and ensure the vegetables are tender. Set the asparagus and boiled eggs aside. Refresh the broad beans under cold running water and remove the skins with your fingers. Discard the water from the mixing bowl.

Place the garlic and cashew nuts into the  mixing bowl and chop 6 sec/speed 5 or until roughly chopped. Add the reserved shelled broad beans, feta, olive oil and lemon juice and mix 10 sec/speed 7 until well combined but still a little chunky. Transfer to a bowl and set aside.

Serve the boiled eggs in egg cups with the asparagus on the side and the broad bean dip spread over the toast soldiers.