Subscribe 
green household, and will be featuring a series of blogs with her handy tips and ideas over the next few months. Meagan is first and foremost a mama to two gorgeous little ones, a wife, a green cleaner and vegetarian chef, a writer, a yoga teacher, an animal rights activist and creator of all things homemade. She enjoys shopping, vegan baking and her newfound hobbies- sewing, knitting and photography. You can find her playing hide and seek at the park, drawing with crayons, reading a book or feeding her newborn while sipping soy chai lattes and nibbling on Fairtrade chocolate.
Today Meagan shares a mouth watering brunch recipe:
The Sustainable Table is a collection of recipes and stories from
notable chefs, farmers, producers, winemakers, gardeners and everyday people who are reducing their impact on the environment by altering their food choices. These inspiring people eat seasonally, shop locally, buy organic, reduce food waste, purchase ethically and make backyards and public spaces productive. This book was gifted to me by a dear friend and remains one of my favourite when looking for simple yet satisfying home cooked meal ideas.
With two kids under 3 at home, full-time, a quiet moment to myself is
hard to find. But that is just what I had when I cooked this simple, elegant and sustainable brunch for
With two kids under 3 at home, full-time, a quiet moment to myself is
hard to find. But that is just what I had when I cooked this simple, elegant and sustainable brunch for myself before sitting down at the computer to get a bit of work done. I think this would also be a classy breakfast to serve to house guests over the holidays.
From The Sustainable Table
Asparagus with Boiled Egg and Toasted Crumbles (adapted for one)
by contributor Annie Smithers' Bistrot. Kyneton
From The Sustainable Table
Asparagus with Boiled Egg and Toasted Crumbles (adapted for one)
by contributor Annie Smithers' Bistrot. Kyneton
***
Ingredients
asparagus
egg
breadcrumbs
chevril, chives, parsley
ghee or butter
sea salt
Directions
Trim ends of asparagus
Heat butter in a pan and toss breadcrumbs in in until golden
Mix herbs into breadcrumbs and set aside
Bring large saucepan of salted water to boil and a smaller saucepan for the eggs
Cook asparagus until al dente (3-5 minutes)
Soft boil the eggs for 2-4 minutes
Serve on a warm plate
Ingredients
asparagus
egg
breadcrumbs
chevril, chives, parsley
ghee or butter
sea salt
Directions
Trim ends of asparagus
Heat butter in a pan and toss breadcrumbs in in until golden
Mix herbs into breadcrumbs and set aside
Bring large saucepan of salted water to boil and a smaller saucepan for the eggs
Cook asparagus until al dente (3-5 minutes)
Soft boil the eggs for 2-4 minutes
Serve on a warm plate
***
You can buy The Sustainable Table from Kindred Gifts- the perfect gift for conscious consumers, foodies and those who enjoy a delicious, simple and sustainable home-cooked meal.
0 Comments 
