This fresh and easy vegetarian brunch is perfect for the summer months – spice it up with jalapenos or chilli flakes to taste
Asparagus and sweet potato hash with smashed avocado and egg
This avocado brunch recipe is quick to make and perfect for summer mornings
Prep: 5 mins
Published: July 22, 2019 at 3:38 pm
Ingredients
- 1 Sweet potato, peeled and chopped into small chunks
- 1 bunch of asparagus spears, cut into halves
- 3tbsp Olive oil
- 1 Shallot, finely sliced
- 2 handfuls of sweetcorn (frozen is fine)
- 1tsp Garlic granules
- 1tbsp Jalapeno peppers from a jar (optional)
- 1 Avocado, mashed
- 1 Lime
- 2 Eggs
- 2 Slices of bread, lightly toasted under the grill
- Cherry tomatoes, sliced
- Coriander to garnish
Method
Step 1
Boil a kettle and fill a saucepan with the hot water. Add the potato chunks and bring back to the boil. Simmer for five minutes, then add the asparagus for two minutes until softened, before draining and leaving the vegetables to steam while you heat half the oil in a large frying pan.
Step 2
Tip the potatoes and asparagus into the hot pan with the shallots, sweetcorn, garlic granules and jalapenos. Toss to coat in the oil and season. Cook, stirring occasionally, until the vegetables are browned and toasty.
Step 3
While the vegetables are cooking heat another non-stick pan with the remaining oil and fry the eggs. Mash some avocado in a bowl with a squeeze of lime juice.
Step 4
When the eggs are ready, serve the vegetable hash over toasted bread with the mashed avocado. Top with a fried egg and squeeze over some lime.
Original recipe by British Asparagus
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Polly Webster
