Preparation time is 10minutes
Cook time is 10minutes
Total time is 20minutes
Serve is for 2 people
Difficulty level: 2 out of 4
7 Ingredients
Number of servings
2
- 4 sprig mint, leaves picked (to serve)
- 1/2teaspoons sweet smoked paprika
- 1/2 cup parmesan (to serve)
- 2 slice sourdough bread
- 12 asparagus spears
- 2tablespoons olive oil
- 2 free-range eggs
Nutrition per serving
2060kJ / 493Cal
2060 Kilojoules or 493 Calories
24% of daily energy intake*
Protein
25.0grams
Fat
33.7grams
Carbs
22.4grams
Sugars
3.4grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 2
Bring a pan of salted water to the boil, then reduce to a simmer. Heat a griddle pan over high heat and toast the bread. Move each slice to a plate or board and drizzle with a little olive oil. Griddle the asparagus for a few minutes each side, sprinkle with the paprika and divide between the pieces of toast.
Step 2 of 2
Meanwhile, poach the eggs in the simmering water for 3 minutes. Using a slotted spoon, remove the eggs and drain, then place them on top of the asparagus. Grate over the parmesan, and sprinkle with mint leaves.
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