Since we married I think it’s fair to say that my husband, Jeremy, rarely steps foot in the kitchen (other than to wash up, of course).  But, in his defence, this is really down to me and the fact that I seem to hog a lot of kitchen-time concocting new dishes or having a go at recipes I’ve been dying to try out.

But, if I ever go out in the evening and leave him to fend for himself, I’ll inevitably receive a proud picture message of what he’s made himself for dinner.  And it’s always a rather arbitrary assortment of whatever is left in the fridge – a recent example being scrambled eggs, baked beans, a lump of cheese, a whole unpeeled carrot(!?!) and some peas.  But there is a theme; he generally focusses his efforts on breakfasty kinda food.

So, in order for him to make his breakfast/dinner/‘brinner’ into a slightly more coherent meal next time I’m out, I thought I’d share this Hugh Fearnley-Whittingstall recipe I stumbled across; it’s decidedly simple but ever so satisfying.

Feeds two.

INGREDIENTS:
400g new potatoes // 150g asparagus // 2 eggs // extra virgin olive oil // 1 large garlic clove; minced // sea salt // chilli flakes

METHOD:

Pre-heat your oven to 190°.  Roughly chop the new potatoes in half and place in a mixing bowl.  Add a lug of olive oil, the minced garlic, a generous sprinkling of salt and toss to coat.  Tip into an ovenproof dish and pop in the oven for around 30min until golden and tender.

Snap the woody ends off the asparagus spears and chop into 3-4cm pieces.  After the potatoes have had their 30min, add the asparagus, toss and cook for another 5-7min.

Make two wells in the roasted veg and break one egg into each.  They’ll need another 4-5min in the oven; until the whites are set but the yolks gloriously runny.

Serve with an extra sprinkling of salt and an obligatory pinch of chilli flakes that I find no egg dish is complete without.