Grilled asparagus & poached egg on toast
20 min·British
Grilled asparagus & poached egg on toast
Ingredients
For the poached eggs
- 4 large eggs
- 1 tbsp white wine vinegar
For the grilled asparagus & toast
- 1 bunch of asparagus, woody ends trimmed
- 2 slices of sourdough bread
- 2 tbsp extra virgin olive oil
- Parmesan cheese, to serve (optional)
Instructions
10 steps
- 1
Fill a large saucepan with water and bring to a simmer. Add the vinegar.
- 2
Crack each egg into a separate cup, then gently slip into the simmering water.
- 3
Cook for 3-4 minutes, or until the whites are set and the yolks are still runny.
- 4
Remove the eggs with a slotted spoon and place on kitchen paper to drain.
- 5
Meanwhile, heat a grill to medium-high.
- 6
Brush the asparagus with 1 tbsp of olive oil and season.
- 7
Grill for 5-7 minutes, or until tender and slightly charred.
- 8
Toast the sourdough bread and brush with the remaining olive oil.
- 9
Top the toast with the grilled asparagus and poached eggs.
- 10
Grate over Parmesan cheese, if desired, and serve immediately.
For the poached eggs
For the grilled asparagus & toast
Progress
0 / 10 steps
Nutrition
Per serving (based on 2 servings)
Calories
348cal
