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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