Name: Eggs with asparagus, grilled ham and onion jam
Cook time: 25 min
Total time: 25 min
Yield: 2
Ingredients: Onion jam; 1 medium red onion (170g), sliced thinly; 1 tablespoon balsamic vinegar; 2 tablespoon light brown sugar; 1 tablespoon water; cooking-oil spray; 50 gram (1½ ounces) shaved light leg ham; 340 gram (11 ounces) asparagus, trimmed; 2 eggs

Ingredients

Onion jam

1 medium red onion (170g), sliced thinly

1 tablespoon balsamic vinegar

2 tablespoon light brown sugar

1 tablespoon water

cooking-oil spray

50 gram (1½ ounces) shaved light leg ham

340 gram (11 ounces) asparagus, trimmed

2 eggs

Method

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.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook