Asparagus and scrambled egg low carb weekend breakfast

This is one of my favourite weekend breakfasts, I say weekend because the week is a much different affair, I try too get up as late as I possibly can and breakfast is either my mini quiches which I make in bulk  and keep in the fridge, or recently, I've been trying intermittent fasting, where you fast for 12 hours a day which actually means missing breakfast. Not sure how long I'll keep that one up for though!

 Anyway, I digress, this recipe is perfect for when you have a little bit more time and fancy something a bit more special. I usually combine breakfast and lunch at the weekend, and whenever possible we go out for it, but if staying in, this is a favourite.

You will need (serves two):

• A handful of asparagus 
• 4 eggs 
• 100g goats cheese 
• A good knob of butter
• About 5-6 sundried tomatoes- chopped 
• About 50g pumpkin seeds 
• 2 Tablespoons of pesto- fresh is always preferable to jar
• Salt and pepper to season

 To make it:

• Bring a pan of water to the boil and add your asparagus and cook for about 7 minutes, while that's cooking
• Heat a second pan and pop your butter in
• Once the butter has melted, crack your  eggs in and use a wooden spoon to mix and scramble
• As the eggs appear to have cooked and are coming together roughly crumble the cheese with your hand and add to the eggs 
• Remove the asparagus and drain and plate up
• Top with the eggs, 
• Scatter with your sundried tomatoes and pumpkin seeds, drizzle with pesto and season
• Enjoy and have a lovely weekend!