Pesto Eggs with Asparagus and Tomatoes

This is a simple but striking dish that works well for breakfast, brunch or a light lunch. If you have never tried frying eggs in pesto, it is a game-changer. The eggs are gently cooked in the pesto, which becomes fragrant and slightly crisp as the Parmesan melts. Served with seasonal asparagus and sharp tomatoes, it is satisfying without being heavy. I have increased the vegetables in this dish to boost the fibre.