Easy, filling, nutritious breakfast that takes minimal time. Prep the asparagus one morning and simply make the poached eggs and toasted thins on the remaining mornings.

• Start by ripping off the tough part of the asparagus with your hands, it’ll naturally tear at the part you want to get rid of.
• Add one tbsp of olive oil to a frying pan on a medium heat. Place the asparagus in the pan and shake so the oil coats the greens evenly.
• Season with salt, pepper and a sprinkle of garlic granules.
• Gently fry for around 10 minutes. You’ll know its finished when your fork can easily pierce the harder end of the asparagus.
• Meanwhile, when the asparagus is almost finished, add two eggs to simmering water to poach for around a minute and a half. The egg will be ready when you lift out of the water and the white around the yolk is firm.
• Store 2/3 of asparagus for other breakfasts during the week.
• Serve up the asparagus and poached eggs onto a toasted thin. Top with some chilli flakes if you like some added heat and enjoy.