
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 |