Asparagus, mushroom, eggs and garlic crumbs

Ingredients

• 2 tbsp olive oil
• 4 eggs
• 4 portobello mushrooms
• 2 handfuls asparagus
• 2 tbsp butter
• 1 clove minced garlic
• 1 anchovy fillet minced
• Dash Worcester sauce

Directions

• Trim the mushrooms, drizzle with oil, season and fry till brown.
• Poach the eggs.
• Drop the asparagus into the egg poaching water for 2 minutes.
• Add the butter, garlic and anchovy to a pan and fry till both the garlic and the butter are a deep brown. At the last minute, flick some Worcester sauce into the butter and mix.
• Plate the asparagus, mushrooms and eggs then drip over garlic crumbs.

A super easy summer dish. Can also be eaten for breakfast, lunch or dinner. The asparagus and mushrooms can be cooked earlier, and then lightly reheated.