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Roasted asparagus topped with a poached egg next to a slice of toast on a plate.

Prep Time 15 minutes
Cook Time 15 minutes
Servings 2 people

Ingredients

For the asparagus

  • 1 bunch fresh asparagus ~400g, woody ends snapped off
  • 2 tablespoons good olive oil
  • 30 g Parmesan finely grated — plus more to serve
  • Zest of half a lemon optional
  • salt
  • black pepper

For the poached eggs

  • 4 eggs as fresh as possible
  • A splash of white wine vinegar

To serve

  • 2 thick slices sourdough bread toasted
  • Extra virgin olive oil for drizzling
  • Red chilli flakes optional
  • Fresh herbs — parsley chives, or tarragon

Instructions

Step 1 — Roast the asparagus

  1. Preheat oven to 220C / 425F. Spread asparagus in a single layer on a lined baking sheet. Drizzle with olive oil, season generously, toss to coat. Roast 10-12 minutes. Scatter Parmesan in the last 2 minutes until golden.
    Asparagus spears on a baking sheet topped with freshly grated parmesan.

Step 2 — Poach the eggs

  1. Bring a wide saucepan to a gentle simmer. Add vinegar. Crack each egg into a ramekin, swirl the water, slide in. Cook 3-4 minutes for runny, 5 for set. Drain on a towel.
  2. Note: Cafe trick — poach all eggs, hold in warm water, reheat 30 seconds before serving.

Step 3 — Assemble

  1. Toast sourdough. Optional: rub with cut garlic while warm. Layer: toast, asparagus, egg. More Parmesan, lemon zest, olive oil drizzle, chilli flakes, fresh herbs. Eat immediately.