Our best recipes for Hanukkah 
Step-by-step: how to make salt beef 
A really easy sticky toffee pudding recipe 
Christmas treats to make with kids 
Best recipe for gingerbread – and everything you need to make it! 
How to Make Christmas Pudding 
Chilli NON Carne Soup 
CHRISTMAS MEGA MIX 
Chicken Skewers 
Crispy Korma Salmon 
Campaigns
Quick Easy and Healthy 
Nutritional Advice 
Family
Ministry of Food
Cookery School
Grilled asparagus & poached egg on toast
Grilled asparagus & poached egg on toast
Serves 2
Cooks In20 minutes
DifficultySuper easy
Jamie Magazine
Tap For Method
Ingredients
- 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
Tap For Method
Jamie Magazine
Tap For Ingredients
Method
- 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 oil.
- 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.
- 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.
- Grate over the parmesan, then pick and sprinkle over the mint leaves.
Comments