Grilled Asparagus And Poached Egg On Toast

Ingredients

  • 12 asparagus spears
  • 4 sprigs of mint, leaves picked, to serve
  • Extra virgin olive oil
  • 2 large slices of good sourdough bread
  • 2 large Woolworths Select Free-Range Eggs
  • Parmesan, to serve
  • ½ tsp sweet smoked paprika
View Method Grilled Asparagus And Poached Egg On Toast

Method

  1. Bring a pan of salted water to the boil, then reduce to a simmer. Heat a griddle pan over high heat and toast the bread. Move each slice to a plate or board and drizzle with a little olive oil. Griddle the asparagus for a few minutes each side, sprinkle with the paprika and divide between the pieces of toast.
  2. Meanwhile, 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. Grate over the parmesan, and sprinkle with mint leaves.
View Ingredients Grilled Asparagus And Poached Egg On Toast
View Method Grilled Asparagus And Poached Egg On Toast
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