Scrambled eggs on toast with grilled asparagus and BiGG Chilli Tomato

INGREDIENTS

BiGG Roast Chilli Seasoning
3 eggs
1 tsp unsalted butter
10ml cream
½ bunch asparagus
2 slices toast

METHOD

1. In a bowl, whisk eggs and cream and set aside.

2. Chop the ends off the asparagus, lightly oil and chargrill for 2-3 minutes.

3. Pour your scrambled egg mix and butter into a small pan on medium heat.

4. Start to cook your toast, and stir the eggs occasionally to form small curds.

5. Top your toast with scrambled eggs, grilled asparagus and throw heaps of BiGG Chilli Tomato on top.