Egg with asparagus, grilled ham and onion jam

I know I haven't put up a single recipe in over a month, but in my defence I'm bang on in the middle of my exam period and I have to admit that preparing food has not been my top priority. I basically live off porridge for breakfast, fruits and yogurts for lunch and for dinner I just have some soup that I've prepared in batches in advance. And weekends aren't any different. But after weeks of doing that I really started craving for something different. Having bought a couple of cookbooks for my mum I flicked through them and decided that I should get those for myself as there were a couple of recipes that really appealed to me. And one of them was this one.

If I have the time I love eating breakfast at the weekends at the dining table and trying out new recipes. So when I saw this one I knew I had to have it (and make time for it!). I love having eggs for breakfast - they keep me full for hours. Couple that with crispy ham, juicy asparagus and sweet caramelised onions and what you get is a delicious and filling breakfast. And not just that - on top of everything it is healthy as well!

I can honestly say that I savoured every single bite. Furthermore, I'm already looking forward to the Friday that all my exams are done and I can treat myself to another one of those ...

Ingredients

(Serves 1)
- Olive oil
- 1 small red onion (85g), thinly sliced
- 1 tsp balsamic vinegar
- 1 tsp light brown sugar
- 1 tsp water
- 25g shaved light ham
- 170g asparagus, trimmed
- 1 egg

Directions
Heat up the gill in the oven.

Firstly prepare the onion jam: heat some oil in the pan and cook onion over medium heat and stirring it constantly. When it is alms soft add vinegar and sugar and stir it until sugar dissolves. Add water and simmer uncovered for about 10 minutes. Set aside and let cool.

Prepare the asparagus by boiling it for around 5 minutes. In the meanwhile place the ham in a single layer on an over tray. Cook under hot grill until browned lightly.

Lastly, heat the same pan that you used for making the onion jam and fry the egg until cooks as desired.

Place everything on the plate and serve immediately. Enjoy!

Recipe from book AWW's "21-day low-fat diet"