Poached eggs and asparagus on toast

    20 min

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

    2 people made this

    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.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (12)


    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)


    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)


    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)