Here are some pictures of the best breakfast I have ever had.  Of course I have had many wonderful breakfasts over the years but there is something extra special when the eggs were fresh from the chook pen and the purple broccoli and asparagus picked just minutes before eating.

Basically we had a sort of do it yourself style Hollandaise suace  – which we took from the Hugh Fearnly-Whittingstall episode – which aired last Wedensday night on ABC.  Soft boil some eggs, and then when in the egg cup add a dob of butter, a drop of apple cider vinegar and sprinkle with salt and pepper.  And then you can dip the asparagus into the egg, or dip intot he salt and pepper first and then into the egg.

It was so yummy we did this on Saturday and Sunday.   But sadly,  since the asparagus has only been in the ground for a year,  it may be better in the long term to leave the asparagus alone for the rest of spring.

Breakfast @ OGA Fresh eggs and asparagus picked that morning

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