Grilled asparagus & poached egg on toast

Name: Grilled asparagus & poached egg on toast
Total time: 20 min
Yield: 2
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

“A show-stopping combo for two from Georgina Hayden that takes no time to assemble. ”

Serves 2

Cooks In20 minutes

DifficultySuper easy

Eggs, Mother's day, Romantic meals, Vegetarian

Nutrition per serving

Calories

278

14%
Fat

11.7g

17%
Saturates

2.6g

13%
Protein

15.8g

32%
Carbs

25.1g

10%
Sugars

2.9g

3%

Of an adult's reference intake

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

Jamie Magazine

By Georgie Socratous

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.

Tip

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