Preparation time is 5minutes
Cook time is 10minutes
Total time is 15minutes
Serve is for 4 people
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Difficulty level: 1 out of 4
5 Ingredients
Number of servings
4
- 1 bunch asparagus, woody ends removed
- 1tablespoons olive oil
- 1 pinch salt
- 1 pinch freshly ground black pepper
- 4 eggs
Nutrition per serving
455kJ / 109Cal
455 Kilojoules or 109 Calories
5% of daily energy intake*
Protein
6.2grams
Fat
8.8grams
Carbs
1.4grams
Sugars
0.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
For a grown-up breakfast, dip the asparagus in the egg yolk as if it were a toast soldier.
Method
Step 1 of 3
Heat a griddle pan and rub the asparagus spears with the oil. Cook on the pan over a medium heat for 5-7 minutes (depending on thickness), turning occasionally, until they are tender and charred in places. Sprinkle them with salt and pepper.
Step 2 of 3
When the asparagus is nearly ready, bring a large pan of salted water to the boil. Crack an egg into a tea cup and gently slide into the bubbling water. Repeat for all the eggs (using a tea cup helps them maintain their shape). Poach the eggs in very gently simmering water for about 3 minutes until the white is set but the yolk is still runny. (The trick to perfect poached eggs is that they must be very fresh; this helps the white to stay together in a neat shape.)
Step 3 of 3
Transfer the asparagus to warmed plates, place an egg on top of each pile, and sprinkle with black pepper.
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