Breakfasts without Bacon (or Dairy!) - Spiced Asparagus & Poached Egg

So, I'm into my third day of no meat or dairy and it's going rally well so far. I have had a spot come up on my face, but I'm really enjoying both the cooking and the eating. I don't think I've ever loved a vegetable more than I do cauliflower.

Today was my own mini-Christmas as both my veg box and my first ever order for vegan cheese came- I'm both nervous and excited about trying these. I'm sure I'll let you know either here or on my Facebook page about the successes and failures within their ranks.

Anyway, before these magical gifts to myself arrived, pretty much all I had in my fridge was a head of broccoli, some asparagus, eggs and a couple of experiments in cashew cream and cheese.










So asparagus and egg was my best option for breakfast, but that's boring, so I thought I'd spice it up a little bit. Do it. Is nice. I suggest serving with a mug of good chai tea.

Spiced Asparagus & Poached Egg

serves 2

1/2 onion, diced

inch of ginger, finely diced

4 garlic cloves, finely chopped

1 tsp cumin seeds

1 tsp chilli flakes

juice of 1/2 lemon

salt & pepper

2 mushrooms, finely chopped (you could use more, this is all I had)

large handful of asparagus, woody bits removed, and stems chopped

olive oil

2 eggs

2 tbsp cashew cauliflower cream (I used this recipe, but doubled the amount of cider vinegar and had been soaking the cashews for about a day.)

1. Pop a pan of water onto boil and heat some oil in a frying pan.
2. Fry off the cumin seeds until aromatic, add in the onion, ginger, garlic, chilli flakes and cook until soft.
3. Add in the mushroom and asparagus, squeeze over the lemon juice, season and stir and cook until tender and vibrant.
4. Poach your eggs in the boiling water until desired doneness is reached.
5. Serve in a bowl with a dollop of cashew/cauli cream and eat until you see the bottom of the bowl. Then lick the bowl, it has the best goo.