Since the beginning of March I have been impatiently waiting for Spring. This year it kept us waiting a very long time. During the long May weekend we still had to bundle up. But finally it has come and for a few days we have been spoilt by sunny weather.

The spring is not only about changing our clothes. Many of us feel the coming warm days also changes our daily diet. We willingly reach for vegetables, fruit, cleansing cocktails and refreshing salads.

Today I would like to share with you a recipe for a weekend breakfast, with yummy green asparagus spears, which is both energizing and light. Serve it with slices of granary toast or without, and eat it slowly and lazily in nice company. I think that in spring the nicest thing is to enjoy the small pleasures.

The inspiration for this dish comes from "Smaki życia" ("Flavour of Life") by Agnieszka Maciąg.

Ingredients (for 2 people)
4 eggs
10 green asparagus spears
1 teaspoon of fresh minced rosemary
2 tablespoons of minced chives
4 tablespoons of grated mozzarella cheese
10 cherry tomatoes
2 tablespoons of butter
salt and pepper

Heat the oven up to 180C.
Clean the asparagus spears, remove the lignified parts and blanch for 2-3 minutes in lightly salted water. Drain them and leave for a while. Smooth some small casserole dishes with the butter. Put the asparagus spears and halved cherry tomatoes into them. Sprinkle with the grated mozzarella cheese, rosemary and the rest of the butter. Put two eggs into each dish and spice them up with salt and pepper.
Put the dishes in a bain-marie. Bake without the lid for 15-20 minutes, depending on how well done you like your eggs. Before serving, sprinkle with minced chives.

Enjoy your meal!

Try also
Asparagus with Parma ham
June breakfast
A spring salad with asparagus