Grilled asparagus & poached egg on toast

Grilled asparagus & poached egg on toast

Grilled asparagus & poached egg on toast

Serves 2
Cooks In20 minutes
DifficultySuper easy
Nutrition per serving
  • Calories 278 14%
  • Fat 11.7g 17%
  • Saturates 2.6g 13%
  • Sugars 2.9g 3%
  • Protein 15.8g 32%
  • Carbs 25.1g 10%
Of an adult's reference intake
Recipe From

Jamie Magazine

By Georgie Socratous
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
Recipe From

Jamie Magazine

By Georgie Socratous
Tap For Ingredients

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.