A different kind of fry

Free-range turkey rashers are a lovely alternative to bacon. This breakfast is fast, filling and very tasty.

 

 One serving:    Carb 5g    289Kcals

one serving

Fibre Protein Carbohydrate Fat
3g 35g 5g 14g

Ingredients

Makes 1 serving

5ml, 1 teaspoon of Olive Oil

2 x 52g Turkey Rashers (James Whelan)

54g, 1 medium boiled egg

40g, 2 small handful of baby spinach leaves

80g, 12 slim asparagus spears

15g, a heaped teaspoon of cream cheese

Method

Wash the spinach and asparagus and chop off the woody ends of the spears

Add an egg to cold water and bring the water quickly to the boil, allow to boil for no more than 1 minute as extreme heat tightens the proteins in egg, turn the heat down for  2 mins to a gentle simmer if you want soft boiled and 4 if you want hard boiled.

Rub a frying pan with the teaspoon of olive oil and heat the pan

Add the rashers and fry. As you turn them, add the spears to the pan and flash fry them. You will know when the rashers are done as they brown nicely. I estimate this took me 4 mins in total.

When you remove the rashers and asparagus spears from the pan, add a tiny drop of water and add the spinach to the pan, putting a lid on top to steam the spinach. It shrinks and softens in literally seconds. Remove the spinach and drain away the excess liquid.

Divide up the spears between the 2 large rashers and add a small chunk of cheese to the top. I used a cocktail stick to pin each piece together.