Whether having a quick brekkie or leisurely brunch, eggs are the go-to ingredient for a tasty meal fix. They’re versatile, delicious as is or jazzed up with just a few simple additions – all you have to do is them crack open and you’re good to go. If you’re looking for a simple yet elevated meal, we’ve made the perfect brunch recipe using Nulaid Free Range Eggs.

A fresh egg is… Nulaid

Nulaid Free Range Eggs are super versatile, making them a fantastic choice for wholesome meals. Whether you like them scrambled, fried, boiled or poached, the options are endless. The farm-fresh quality means they’re nutritious and great for incorporating into everyday dishes. Whip up tasty bakes, bulk up summer salads, or treat friends and family to the ultimate brunch using Nulaid Free Range Eggs.

The farm-fresh quality means they’re nutritious and great for incorporating into everyday dishes.

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Brunch Just Got Better

Brunch can sometimes be heavy, so we’ve made a lighter version that’s satisfying and healthy; the star is, of course, Nulaid Free Range Eggs. Poached to perfection and served with all the yummy fixings, this Italian-inspired dish will be your go-to when you want to fuel up and crack on with the day.

Bruschetta is ideal, as you can easily use whatever ingredients you have on hand and repurpose leftover bread. We’ve used ciabatta, drizzled with truffle-infused olive oil and toasted in the pan till golden brown and delicious.

Nulaid Free Range Eggs are super versatile, making them a fantastic choice for wholesome meals.

To take this dish to the next level, top the toasted ciabatta with blanched asparagus, Parma ham, poached egg and Parmesan shavings. For an extra kick of flavour, finish with a bit of truffle-infused olive oil and season with salt and pepper. Best of all? This dish can be prepped and ready to serve a hungry crowd in 30 minutes. Brunch just got more delicious!

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Recipe: Asparagus, Parma Ham & Poached Egg Bruschetta with Truffle-infused Olive Oil

A light and fresh dish, ideal for a tasty and healthy breakfast or brunch.

Serves: 2 | Prep time: 15 minutes | Cook time: 15 minutes | Difficulty: easy

Ingredients

4 Nulaid Free Range Eggs
1 Tbsp (15 ml) spirit vinegar
4 slices ciabatta
truffle-infused oil (can be substituted for Parmesan-infused oil if preferred)
150 g young asparagus spears
8 slices Parma ham
Parmesan shavings
salt and pepper to taste
pea shoots, washed (optional)

Method

Bring a large pot of water to a rolling boil and add the vinegar. Use a spoon to make a whirlpool in the water and then crack 1 egg into the centre. Cook for 3 minutes. Remove using a slotted spoon and then repeat with the other 3 eggs.

Lightly drizzle the ciabatta slices with the olive oil and season. Heat a griddle/frying pan until piping hot and grill both sides of each slice until crispy and golden.

Blanch the asparagus spears for 1 minute in boiling water and then refresh in a bath of ice water for another minute. Drain and set aside.

Top each slice of toasted ciabatta with blanched asparagus and 2 slices of Parma ham. Top with a poached egg, and add a few Parmesan shavings. Add a final drizzle of olive oil, season with salt and pepper, garnish with pea shoots and serve immediately.

Try these Nulaid recipes for more tasty inspiration.

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