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    Scambled Eggs with Roast New Potatoes and Asparagus

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    Scambled Eggs with Roast New Potatoes and Asparagus

    • Vegetarian
    • Preparation time: 10 minutes
    • Cooking time: 25 minutes
    • Total time: 35 minutes 35 minutes

    Serves: 2


    • 200g organic baby new potatoes, cut in half
    • 2 tbsp extra virgin olive oil
    • 100g pack extra fine asparagus
    • 6 medium Waitrose Organic Columbian Blacktail Eggs
    • 25g butter, softened
    • 1 tbsp chopped fresh tarragon (optional)


    1. Preheat the oven to 200°C, gas mark 6. Place the potatoes in a roasting tin with the olive oil, season, and toss to coat in the oil. Roast for 15 minutes until almost cooked.
    2. Add the asparagus to the tin, stir to coat in the oil and roast for a further 10 minutes. Meanwhile, break the eggs into a bowl, season and beat lightly with a fork.
    3. Melt half the butter in a non-stick pan over a low heat. Then add the eggs and stir gently with a wooden spoon in a constant figure of eight action, bringing the cooked egg from the bottom of the pan and incorporating any lumps. Continue cooking for 4-5 minutes until nearly all the egg is cooked and the mixture is creamy with just a little of the liquid remaining.
    4. Remove from the heat, stand for 10-15 seconds, then stir in the remaining butter and the tarragon, if using. Divide between 2 warm plates and serve with the roast new potatoes and asparagus.

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