This recipe is a family favourite in our home. The kids actually voted this as their all-time number one breakfast; and yes, they love the salmon roe. Throw in fresh asparagus and sprouted seed bread for some good old traditional dipping.

I’m an egg lover. I eat two to four eggs a day, using raw eggs in my smoothies and creamy yolks in homemade mayo, or I enjoy them simply scrambled, poached, fried, soft-boiled, or in an omelette. And if I can get my hands on duck eggs, I’m a seriously happy guy. Eggs truly are one of nature’s super foods, and many say they are better for you than multivitamins.

Dressing

• 3 tablespoon extra virgin olive oil
• ½ shallots finely chopped
• 1 tablespoon raw apple cider vinegar
• 1 teaspoon flat-leaf parsley finely chopped
• ½ teaspoon fermented mustard Dijon mustard
• 8 organic free-range eggs
• 400 g green asparagus (or white asparagus) trimmed and halved lengthwise
• 80 g salmon roe
• Seed and Nut Bread (or Nic’s paleo bread) toasted, to serve

• To make the dressing, mix together the oil, shallot, vinegar, parsley, and mustard. Season with sea salt and freshly cracked black pepper and set aside.
• Put the eggs in a large saucepan and cover with cold water. Bring to a boil and cook to your liking (4 1⁄2 minutes for soft yolks).
• Meanwhile, cook the asparagus in boiling salted water until tender but still slightly crisp, about 1 minute, then drain. Toss the asparagus with the dressing and season with salt and pepper.

• CALORIES: 303
• CARBS: 7g
• FATS: 22g
• PROTEIN: 20g

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