Cook time: 10 mins | Prep time: 5 mins | Serves: 4

Ingredients.

• 1 eshallot, finely diced

• 2 tablespoons olive oil

• 1 garlic clove, sliced thinly

• 1 bunch asparagus, cut into ⅓

• 1 zucchini, sliced into 2cm pieces

• 4-6 kale leaves, finely chopped

• 2 tablespoons cream cheese 

• 4 free-range eggs

• salt and pepper to taste

  Garnish

• parsley

• chilli flakes

• olive oil

Method.

1. In a frying pan on medium heat add olive oil, eshallots, garlic, asparagus and zucchini. Sear for 2 minutes and place the lid on to sweat for another 2 minutes.

2. Add kale leaves and cream cheese. Stir through to combine. Make 4 holes with a spoon between the vegetables. Add an egg into each hole. 

3. Place a lid on and cook on low to medium heat for 3 minutes or until the egg is cooked to your liking.

4. Add salt, extra virgin olive oil, chilli flakes, parsley and lemon wedges. Serve with crusty sourdough bread / cooked rice/ wraps.

Enjoy! Amanda x