Grilled asparagus & poached egg on toast

Grilled asparagus & poached egg on toast

Grilled asparagus & poached egg on toast

20 mins

Super easy

serves 2

nutrition per serving

278

Calories


11.7g

Fat


2.6g

Saturates


2.9g

Sugars


15.8g

Protein


25.1g

Carbs


of an adult’s reference intake


Recipe From

Jamie Magazine

Jamie Magazine

By Georgie Socratous

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

Method

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

  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.

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