Asparagus & Egg On Toast

Enjoy a lazy morning this weekend with this brilliant brunch recipe! 


A few slices of Jackson's Yorkshire's Champion Bloomer



Salt & Pepper



Bring a pan of salted water to the boil, then reduce to a simmer.

Now toast your favourite slice of Jackson’s Yorkshire’s Champion Bloomer.

Snap or cut the end off the asparagus, then griddle/grill or fry for a few minutes on each side, sprinkle with the paprika.

Now spread some lovely Yorkshire butter onto the toasted bloomer.

While the asparagus is cooking, poach or fry the eggs.  When cooked place both the asparagus and eggs on to the toast.

Season with salt and pepper and serve.

« Back to previous page new absolute favourite bread the White Bloomer is truly scrumptious.

Nick Morris March 2017