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Potted scrambled eggs with asparagus
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- oil, for greasing
- 4 asparagus, ends trimmed
- 1 spring onion/shallot, trimmed and cut into pieces
- 10 g butter
- ½ tsp apple cider vinegar
- 500 g water, plus 2 tablespoons extra
- 1 pinch ground white pepper
- 1 pinch sea salt
- 2 eggs
- per 1 portion
- 1000 kJ / 238.2 kcal
- 16.6 g
- 2 g
- 18.1 g
- Saturated fat
- 8 g
- 1.7 g
- 343 mg
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