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Scrambled eggs with basil, asparagus and parma ham recipe

How do you like your eggs in the morning? We guess JC likes them with a kiss but probably prefers them with basil, asparagus and parma ham. Why? Because they’re low in carbs, high in protein and an easy way to start the day whether you’ve trained or not.

Ingredients: (serves 1)

  • 2 stems asparagus
  • 1 small bunch basil
  • 1 clove garlic
  • 1 tsp parmesan cheese
  • 1 tsp olive oil
  • Pinch of salt
  • 2 large eggs
  • 2 slices Parma ham or Prosciutto



1. Fill a saucepan with water and bring it to the boil on the hob. Drop the asparagus into the water and cook for 30 seconds. Remove from the water and set aside.

2. Finely shred the basil leaves and place into a bowl. Finely chop the garlic and add to the basil. Now add the grated parmesan and olive oil and a pinch of salt. Stir well.

3. Crack the eggs into a bowl with a pinch of salt and whisk until mixed. Cook the scrambled egg in a saucepan over a medium-low heat. Once the eggs are cooked add the asparagus and pesto and gently stir.

4. Lay out the Parma ham on the serving plate. Top the ham with the scrambled egg mix and serve.