Create some moustache fuel this Movember and cook up a storm.

Create some moustache fuel this Movember and cook up a storm with this mouth-watering, easy breakfast:

ASPARAGUS, SOFT DUCK EGG, CRISPY HAM, SHAVED PARMESAN AND OLIVE OIL
Deon Jansen, Head chef OXO Tower Brasserie, London
Serves 6

Ingredients
2 bunches of asparagus
100g Parmesan, shaved with vegetable peeler
100g shaved Parma ham
6 duck eggs
Extra virgin olive oil for drizzling
 
•    Add the duck eggs to a pot of boiling water and cook for 7 minutes exactly. Transfer to a bowl of ice water to stop them cooking further. When cool, gently peel the shells off and set aside.
•    Place the sliced Parma ham onto an oven tray and under the grill at 180°C for 5 minutes or until crispy.
•    Blanch the asparagus in a pot of salted water for 1 minute. Remove from water.

To serve:
Place the asparagus on the plates. Cut the eggs in half and put 2 halves on each plate. Add the crispy Parma ham and Parmesan shavings and drizzle with extra virgin olive oil. Easy.

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For more recipes check out the 'Cook like a Man' cookbook HERE.