Tuesday, March 15, 2011

Asparagus with Poached Egg

Saw this meal from Taste.com and I was eager to try it out as it seems a health meal for breakfast. Hence, I’ve prepared this over the weekend and it tasted good. Not a “wow” but it was a healthy breakkie!


2 bunches asparagus, woody ends trimmed
2 tsp vinegar
2 fresh eggs
25g finely grated parmesan

What to do

Bring a large frying pan of salted water to the boil over medium-high heat. Add the asparagus and cook for 2-3 minutes or until bright green and tender crisp. Use tongs to transfer the asparagus to a plate. Cover to keep warm.

Add the vinegar to the water in pan. Reduce heat to medium-low. Crack 1 egg into a small bowl. Use a spoon to stir the water to make a whirlpool. Carefully pour the egg into the centre of the whirlpool. Cook for 4 minutes for a soft yolk or until cooked to your liking. Use a slotted spoon to transfer to a plate. Cover with foil to keep warm. Repeat with remaining eggs.

Divide the asparagus among serving plates. Top with an egg. Season with salt and pepper. Top with parmesan to serve.

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