Poached eggs and asparagus on toast

    (16)
    20 min

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


    1 person made this

    Ingredients
    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

    Method
    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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    Reviews & ratings
    Average global rating:
    (16)

    Reviews in English (12)

    by
    10

    This was delicious! I quickly sauteed my asparagus. and I had no bouillon so I added a splash of chicken stock to the water (didn't really notice any difference in flavor from a regular poached egg, though). I also used pepperjack cheese. Very tasty and satisfying breakfast.  -  15 Jan 2011  (Review from Allrecipes US | Canada)

    by
    9

    this was sooo much better than it sounded!! my sweety doesn't care for asparagus so he wilted spinach for under the eggs and used a plain yogurt with chives as a dressing over a toasted pumpernickel with the wilted spinach that was wilted in olive oil, volcanic sea salt from hawaii & a touch of fresh minced garlic! absolutely delicious!!  -  19 Feb 2009  (Review from Allrecipes US | Canada)

    by
    6

    This recipe is easy. I thought it needed something additional though so I made Hollandaise sauce to put on top.  -  07 Apr 2008  (Review from Allrecipes US | Canada)

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