Wild garlic pesto, fried egg, Parma ham, asparagus & feta on focaccia

This morning's brunch was worthy of a quick video. All inspired by picking up a Secret Bakery focaccia and combining it with my home made wild garlic pesto and fridge left overs.

This video recipe is for one hungry diner, double, triple or quadruple depending on your guest tally.

2 slices focaccia

2 teaspoons wild garlic pesto (or any pesto of choice will do)

5 spears of asparagus, trimmed

2 slices of Parma ham, roughly chopped or torn

30g feta, crumbled

1 free range egg

A pinch of ancho chilli flakes (can be subbed for black pepper or standard chilli flakes)

Olive oil

Sea salt

Spread your slices of focaccia w/ wild garlic pesto. Toast in an air fryer or hot oven until a little crispy.

Meanwhile, pan-fry your asparagus spears in a little olive oil. Add a squeeze of lemon, salt, ancho chilli flakes and a splash of water to help them cook through.

Fry your egg as you like it. You can also poach or boil if preferred.

Assemble the dish by topping your toasted focaccia w/ Parma ham, feta and your cooked asparagus then finish with your fried egg.

Enjoy! GJ x

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