Name: Poached eggs with asparagus
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 1 tablespoon white vinegar; 4 eggs; 50 gram butter; 12 asparagus spears, trimmed; 1/4 cup sage leaves; 2 english muffins, split, toasted, to serve

Poached eggs with asparagus

This quick, healthy breakfast is simple enough to make every day of the week. Crack open your perfectly poached egg to reveal a runny yolk, waiting to be soaked up by a golden, toasted English muffin and fresh green asparagus.

Serves 4

Prep

10M

Cook

10M

Total

20M

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Ingredients

1 tablespoon white vinegar

4 eggs

50 gram butter

12 asparagus spears, trimmed

1/4 cup sage leaves

2 english muffins, split, toasted, to serve

Method

1.Half-fill a medium saucepan with water. Add vinegar; bring to the boil.

2.Meanwhile, melt butter in a medium frying pan over high heat. Cook and turn asparagus and sage for 2 minutes or until asparagus is tender, sage crisp and butter browned.

3.Place muffins on plates. Top with asparagus and eggs. Top with crisp sage leaves; drizzle with burnt butter.

4.For each egg, crack egg into a cup or ramekin. Gently stir the boiling water to make a whirlpool. Carefully pour egg into whirlpool; poach 1-2 minutes for a soft yolk. Using a slotted spoon, transfer eggs to a plate. Cover and keep warm. Serve eggs on top of asparagus.

If asparagus is unavailable, use spinach; cooking time will vary.
Note

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