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Grilled asparagus & poached egg on toast
snacks and sides | serves 2
1. Bring a pan of salted water to the boil, then reduce to a simmer. 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 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.
Recipe Georgie Socratous
Photo Tara Fisher
from Issue 38
ingredients 2 large slices of good sourdough bread
Extra virgin olive oil
12 asparagus spears
½ tsp sweet smoked paprika
2 large eggs
Parmesan, to serve
4 sprigs of mint, leaves picked, to serve