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• Score the tomatoes, dip them briefly in boiling water and peel them.
• Tear the bread into pieces and soak it in a bowl of cold water.
• Quarter the tomatoes and remove the seeds. Puree the tomatoes with the garlic and bread in the food processor or with the hand blender. Season the soup with the vinegar, olive oil and salt and pepper.

• Bring the eggs to the boil in a pan with water. When the water is boiling, set the timer to 8 minutes.
• Drain the water, shock the eggs under cold water and peel them.
• Carefully halve the eggs and scoop out the yolks. Mash this yolk with a fork and mix it with mayonnaise, a little mustard and salt and pepper. Divide the mixture into 3 equal parts.

• Preheat the oven on grill setting to 190 degrees Celsius.
• Place the 4 slices of icing on a baking tray and spread the icing over the slice.
• Spread a slice of goat cheese on top. Cut the red onion into thin rings or crescents.

• Peel the asparagus with a peeler and remove the butts.
• Cook the asparagus, together with the peels, in the stock for about 15 minutes until tender.
• Strain the stock, discard the peels, add the asparagus back to the stock and blend with the hand blender until smooth.

Recharge quickly in the morning with (wholemeal) bread or energy nibbles with yoghurt.