Healthy folded eggs with asparagus and avocado puree recipe

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  • Dairy-free
  • Healthy
  • Vegetarian
serves: 2
Skill: easy
Cost: cheap
Prep: 10 min
Cooking: 10 min
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  • ‘I love folded eggs; they are pretty much just glorified scrambled eggs. Done with a smooth hand, they create a nice velvet texture. Asparagus is an amazing detoxifyer for the body. That?s why your pee always smells afterwards! Top tip: make sure you are getting a good dose before you hit the beach- models always consume it before a photo shoot!’ says Madeleine Shaw.


    • 1 bunch of asparagus
    • 4 eggs
    • 100ml almond milk (organic milk, coconut milk or rice milk)
    • pepper and sea salt
    • coconut oil
    • olive oil
    • 1/4 avocado
    • chilli flakes
    • 1 lemon


    • Cut the stems off the asparagus. Steam your asparagus in a little water for 5 mins.

    • Whisk two eggs in with 50ml of milk, a good pinch of sea salt and fresh pepper.

    • Heat 1 TBSP if coconut oil in a pan on a medium heat. Allow the eggs to cook for 15 seconds, then fold the eggs gently with a wooden spoon, moving the sides of the eggs to the centre letting the uncooked egg mix run into the spaces created. Gently keep folding until layers get created.

    • This technique should be similar to scrambling but with more elegance and kindness.

    • Don’t overcook, leave them quite runny.

    • Repeat with the rest of the eggs and milk (for the second person)

    • Mash the avocado with a tbsp of olive oil and a tsp of chilli flakes.

    • Plate the asparagus, eggs and avocado dressing evenly on two plates. Sprinkle over olive oil, sea salt and pepper.

    • Mix together and enjoy with a side of fresh lemon.

    Top tip for making Healthy folded eggs with asparagus and avocado puree

    Make sure you take your times with the egg-folding - a steady hand makes the difference between a fancy fold and having to settle for scrambled!

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