Get a pan of water to boiling point.
Slice a tomato and season with some salt and dried herbs, balsamic vinegar and olive oil.
Boil half a pack of asparagus for 5 and a half minutes. Pop them onto the plate with some butter over the top.
Stop the water bubbling by adding some red wine vinegar and turning the heat right down.
Add two large eggs gently into the pan, making sure after about 10 seconds that they arent stuck to the bottom of the pan.
Toast a couple of bits of bread, and when they are toasted the eggs will be ready to drain.
Serve up in the sun.
Slice a tomato and season with some salt and dried herbs, balsamic vinegar and olive oil.
Boil half a pack of asparagus for 5 and a half minutes. Pop them onto the plate with some butter over the top.
Stop the water bubbling by adding some red wine vinegar and turning the heat right down.
Add two large eggs gently into the pan, making sure after about 10 seconds that they arent stuck to the bottom of the pan.
Toast a couple of bits of bread, and when they are toasted the eggs will be ready to drain.
Serve up in the sun.