Grilled asparagus & poached egg on toast

  • 2 large slices of good sourdough bread
  • extra virgin olive oil
  • 12 spears of asparagus
  • ½ teaspoon sweet smoked paprika
  • 2 large free-range eggs
  • Parmesan cheese
  • 4 sprigs of fresh mint

Method

  1. Bring a pan of salted water to the boil, then reduce to a simmer.
  2. Heat a griddle pan over a high heat and toast the bread. Move each slice to a plate or board and drizzle with a little oil.
  3. Snap the woody end off the asparagus, then griddle for a few minutes on each side, sprinkle with the paprika and divide between the pieces of toast.
  4. While the asparagus is grilling, 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.
  5. Grate over the parmesan, then pick and sprinkle over the mint leaves.
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