I really cannot think of a more delicious Easter Sunday breakfast for the whole family than fresh spears of asparagus wrapped in thin strips of streaky bacon dipped in the bright orange yolk of a perfectly boiled, organic egg. The key to this being the breakfast to beat all breakfast is to make sure your asparagus and eggs are as fresh as can be and your bacon is the very best quality you can find. Of course, this can also be served with traditional brown bread ‛soldiers' but you'll be amazed how most children will wolf down asparagus when presented in this way so it can be a great way of getting them to try a new vegetable.

Serves 4
1 - 2 fresh, organic eggs per person (depending on appetite)
5 - 6 of fresh asparagus spears per person
Half a rasher of thin, streaky bacon per spear

Method:
Snap off the base of each asparagus spear about an inch from the root end. Wrap each spear along the stem in half a rasher of streaky bacon per spear. Arrange the spears in one layer on a heavy duty baking sheet and bake in a hot oven (220C. Gas mark 7) for about 10 minutes turning occasionally.

Meanwhile, place the eggs in a saucepan, cover them with cold water by about 1/2 inch (1cm), place them on a high heat and, as soon as they reach boiling point, reduce the heat to a gentle simmer for 3 - 4 minutes. Remove the eggs from the water and serve immediately with the asparagus spears and brown, toasted and buttered bread cut into ¬Ω inch slices.