From deliciousmagazine.co.uk ; we subbed in green beans during the summer season

2 medium waxy potatoes (about 400g)
4 tbsp olive oil
1 onion, finely sliced
125g sprue or young asparagus
1/2 tsp salt
4 large free-range eggs
4 slices Parma ham, torn into shreds
Extra-virgin olive oil, for drizzling

1. Roughly dice the potatoes and boil in plenty of salted water for 8 minutes, or until just tender. Drain thoroughly and set aside.
2. Heat the oil in an ovenproof frying pan over a medium-low heat. Fry the onion for 5 minutes, stirring now and then, until it starts to soften.