Asparagus and egg supper
Quick and easy to prepare, so try this wholsome meal that your entire family will enjoy.

You'll need:

  • 4  Eggs
  • 300g  Asparagus spears, trimmed
  • 4  Slices of toasted ciabatta bread
  • ¼ cup  Light mayonnaise
  • 1  tbsp  Lemon juice
  • Parmesan shavings


  1. Place the eggs in a saucepan half-filled with cold water. Bring to the boil and cook for 6-7 minutes, stirring occasionally to centre the yolks.
  2. Drain and cover with cold water until the eggs can be handled, then peel off the shells.
  3. Place the asparagus spears in a steamer basket in a pot of boiling water and steam for 5 minutes. Drain and pat dry.
  4. Mix the mayonnaise and lemon juice.
  5. Divide the asparagus into 4 portions.
  6. Place each portion on a slice of toast.
  7. Cut the crust off your toddler's ciabatta portion as these can be too hard for them to bite through.
  8. Slice the eggs in half and place two halves on each slice of toast.
  9. Spoon on some mayonnaise and top with the parmesan shavings.
  10. This is perfects light supper, combining carbs, protein and fibre.
  11. You can make it even healthier by replacing the slice of ciabbata with toast made from low-GI bread.

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