For a grown-up breakfast, dip the asparagus in the egg yolk as if it were a toast soldier.
SERVES 4
PREP TIME 5 MINS
COOK TIME 10 MINS
Equipment:
Griddle pan
Recipe Ingredients:
| 1 bunch asparagus, woody ends removed |
| 1 tbsp olive oil |
| Salt and freshly ground black pepper |
| 4 eggs |
Recipe Methods:
| 1 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. |
| 2 When the asparagus is nearly ready, bring a large pan of salted water to the boil. Crack an egg into a teacup and gently slide it into the bubbling water. Repeat for all the eggs (using a teacup 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.) |
| 3 Transfer the asparagus to warmed plates, place an egg on top of each pile and sprinkle with black pepper. |
NUTRITIONAL INFORMATION (per recipe)
| Fat : 31.28 g | Fibre : 9.45 g |
| Iron : 12.8 mg | Sugar : 9.11 g |
| Calcium : 207.18 mg | Sodium : 1034.36 mg |
| Potassium : 1152.18 mg | Calories: 465.44 kcal |
| Protein : 32.01 g | Vitamin A : 4352.4 IU |
| Vitamin C : 25.2 g | Carbohydrates : 9.28 g |
| Saturated Fat : 7.61 g | Cholesterol : 654.72 mg |