Often I find the simplest of meals to be the most rewarding and I especially love dishes that can be easily adapted to bring the rainbow of seasonal veg to our plates. This is one of those quick dishes: egg and soldiers with a twist. Here, I have swapped in traditional toasted soldiers for fresh seasonal veg to create a healthy, protein and nutrient rich breakfast or brunch. Use fresh, crisp vegetables in season from the rainbow palette, including peppery leaves such as watercress and even olives. In spring and early summer, we are blessed with asparagus, radishes, peppers, sugar snap peas, and salad leaves like cos and romaine; in summer, choose fennel, beetroot and tomatoes; and over winter, I roast strips of squash and other root veg. The recipe is merely a suggestion for spring but do swap in what is available and enjoy all year round.
Cooking tip: If you shake the egg vigorously before placing it in the water to boil the yolk will be perfectly centred when cooked.
- ½ red pepper, sliced
- ½ yellow pepper, sliced
- 10cm cucumber, in batons
- 1 bunch of fine asparagus, trimmed
- 8-10 garden radish
- 2 medium eggs
- olives, optional
Steam or blanch the asparagus for 1-2 minutes and refresh in cold water. Place the eggs in a small pan of cold water, bring to the boil and cook for 5 ½ minutes, refresh under cold water to stop them cooking and serve immediately with the spring vegetable soldiers.