Grilled asparagus, ham, eggs and garlic platter

Indulge in a gourmet weekend breakfast complete with crispy ham, garlic bread crumbs and perfectly cooked eggs.

  • 5 mins preparation
  • 10 mins cooking
  • Serves 8
  • Print


Aparagus with ham, eggs and garlic crumbs
  • 4 eggs
  • 30 gram butter
  • 1 cup (70g) coarse bread crumbs
  • 1 clove garlic, crushed
  • 3 bunch (500g) asparagus, trimmed
  • 1 tablespoon olive oil
  • 200 gram ham off the bone, sliced thinly
  • 1 bunch fresh chives, chopped finely
  • salt and freshly ground black pepper


Aparagus with ham, eggs and garlic crumbs
  • 1
    Place eggs in medium saucepan, add enough hot tap water to just cover eggs. Bring to boil; boil for 3 minutes. Drain eggs and place in bowl of cold water immediately, cool, Peel eggs, cut into quarters.
  • 2
    Meanwhile, melt butter in a large frying pan, add breadcrumbs and garlic; cook over medium heat, stirring occasionally until golden and crisp.
  • 3
    Brush asparagus with oil; cook asparagus and ham on a heated, oiled grill plate (or frying pan) over medium heat until asparagus is tender and ham is crisp.
  • 4
    Place asparagus on a serving platter, top with eggs, ham, breadcrumbs, chives, salt and pepper.


This recipe is no great way to use leftover Christmas ham. We used crusty Italian bread to make the breadcrumbs. Not suitable to freeze or microwave.

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