Poached eggs and asparagus on toast
Tender asparagus with poached eggs served on wholemeal toast makes an elegant brunch dish for four. Add ham or bacon, if desired.
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
- 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.
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Reviews & ratings
Average global rating:
(16)
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)