Cheesy Scrambled Eggs with Roasted Aspragus on Sourdough

Who says scrambled eggs can only be a breakfast dish? It's actually quite perfect as an end of week supper dish. And let's face it - who has the time in the morning for these sorts of shenanigans? Certainly not moi! So supper it is, and a very good supper it makes, too.

Cheesy scrambled eggs with Roasted Aspragus on sourdough

2 bunches asparagus, woody ends trimmed
1 teaspoon olive oil
salt and pepper
6 eggs
50 grams butter
100 ml milk
100 grams tasty cheese, grated
sourdough bread, to serve

1 - Preheat oven to 200 C. Lay the aspargus in a baking dish, and toss with the olive oil. Top with freshly ground pepper and salt, then roast for 25 - 30 minutes, or until tender. (If you have really big fat stalks, it may take a wee bit longer).

2 - Once aspargus is done, melt the butter in a large non-stick pan. Beat the eggs in a bowl, then add the milk, mixing in well. Pour into pan, then cook gently, stirring continually, until the eggs are well scrambled and cooked. Add the cheese, take off the heat, and mix in well.

3 - Whilst eggs are cooking, toast the bread. Cut in half and place on plate. Top with aspragus spears, then a good heaping of the eggs. Serve immediately.

Lemony green pilaf

This is a most excellent way to start the week - full of leafy green goodness, and the nuts and eggs are a good way to get a protein boost. The brown rice, in particular, always has the effect of making me feel particularly virtuous.

If only I hadn't scoffed the chocolate pudding afterwards. Yikes!

Lemony green pilaf

2 tablespoons olive oil
6 spring onions (scallions), sliced roughly
2 cloves garlic, crushed
1 1/2 cups long grain brown rice, rinsed well
2 1/2 cups vegetable stock or water
2 big handfuls baby spinach leaves
Juice and zest of one lemon
1 hard boiled egg per person, cut in half
1/3 cup cashew nuts, lightly roasted
Coriander (cilantro) to serve

1 - Heat the oil in a large pan, then add the spring onions. Cook for a minute or two, then add the lemon zest and garlic. Cook for a minute more.

2 - Add the rice and stock, then bring to the boil. Cover, and simmer over a low heat for 35 - 40 minutes, or until the rice is cooked. Remove lid, then stir through the lemon juice and spinach. Cook until the spinach is wilted, then serve, topped with the eggs, cashews and coriander to taste.