Eggs with asparagus, grilled ham and onion jam

  • 25 mins cooking
  • Serves 2
  • Print


Onion jam
  • 1 medium red onion (170g), sliced thinly
  • 1 tablespoon balsamic vinegar
  • 2 tablespoon light brown sugar
  • 1 tablespoon water
Eggs with asparagus, grilled ham and onion jam
  • cooking-oil spray
  • 50 gram (1½ ounces) shaved light leg ham
  • 340 gram (11 ounces) asparagus, trimmed
  • 2 eggs


Eggs with asparagus, grilled ham and onion jam
  • 1
    To make onion jam; lightly spray medium non-stick frying pan; cook onion, stirring, over medium heat until almost soft. Stir in vinegar and sugar; cook, stirring, until sugar dissolves. Stir in water; simmer, uncovered, about 10 minutes or until onion caramelises, Cool.
  • 2
    Preheat grill (broiler). Place ham, in single layer, on oven tray; cook under hot grill until browned lightly.
  • 3
    Boil, steam or microwave asparagus until just tender; drain.
  • 4
    Heat same pan over medium-high heat; fry eggs until cooked as desired. Serve eggs with asparagus, ham and onion jam.


Onion jam can be made a day ahead; keep, covered, in the refrigerator. To serve warm, place in microwave-safe bowl, reheat in microwave on MEDIUM (50%) until warm.

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