Grilled Asparagus And Poached Egg On Toast
A hearty, simple breakfast dish!
The perfectly grilled asparagus adds a touch of spice to your average poached egg.
Ingredients
- 12 asparagus spears
- 4 sprigs of mint, leaves picked, to serve
- Extra virgin olive oil
- 2 large slices of good sourdough bread
- 2 large Woolworths Select Free-Range Eggs
- Parmesan, to serve
- ½ tsp sweet smoked paprika
Method
- Bring a pan of salted water to the boil, then reduce to a simmer. Heat a griddle pan over high heat and toast the bread. Move each slice to a plate or board and drizzle with a little olive oil. Griddle the asparagus for a few minutes each side, sprinkle with the paprika and divide between the pieces of toast.
- Meanwhile, 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, and sprinkle with mint leaves.
