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