Incorporating fresh peas and asparagus, this baked egg dish makes a hearty weekend breakfast or brunch.

It comes from Karena Armstrong, head chef at McLaren Vale’s Salopian Inn, who likes to create fuss-free food and is inspired by seasonal local ingredients and interesting flavour and texture combinations.

The recipe quantities will make four individual dishes, and should take just 25 minutes to prepare and cook.

Ingredients

200ml chicken stock
100g freshly shelled peas
2 bunches asparagus
8 free range eggs
200g goat’s curd
4 white anchovy fillets
2 long red chillies, finely sliced
Sea salt and pepper
1 lemon juiced
50ml virgin olive oil
Sliced sourdough bread.

Method

Pre heat the oven to 180C.

Divide the chicken stock over 4 heatproof ceramic dishes. Add the peas; slice the asparagus to fit and then add this too. Cook for 10 minutes then remove from oven. The vegetables should be just tender and the stock hot.

Break two eggs per dish into a separate bowl and then gently drop the eggs into the hot stock. Repeat for all the dishes then crumble over the goat’s curd, add anchovies and garnish with the red chilli .

Season with the sea salt and pepper.

Cook the dishes for another 6-8 minutes or until the eggs are just set.

Finish each dish with the lemon juice and olive oil and serve hot with fresh bread.