Poached eggs and asparagus on toast

Poached eggs and asparagus on toast

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About this recipe: Tender asparagus with poached eggs served on wholemeal toast makes an elegant brunch dish for four. Add ham or bacon, if desired.


Serves: 4 

  • 4 eggs
  • 1 chicken stock cube (optional)
  • 450g fresh asparagus, trimmed
  • 4 slices wholemeal bread
  • 4 thin slices Cheddar cheese
  • 1 tablespoon butter
  • salt and pepper to taste

Prep:10min  ›  Cook:10min  ›  Ready in:20min 

  1. Fill a saucepan half full of water. Bring to the boil and stir in the stock cube until dissolved. Crack one egg into a measuring cup or large spoon and gently slip it into the boiling water. Repeat with remaining eggs. Simmer for about 5 minutes over medium heat. Remove with a slotted spoon and keep warm.
  2. Meanwhile, place the asparagus into a saucepan and fill with enough water to cover. Bring to the boil; cook until asparagus is tender, about 4 minutes. Drain.
  3. Toast the bread to your liking and butter each piece of toast. Top with a slice of cheese, then a poached egg and finally, asparagus. Season with salt and pepper and serve.

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