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Roasted Asparagus, Poached Eggs & Sourdough Toast
Parmesan roasted asparagus with gooey poached eggs and homemade sourdough toast make the perfect breakfast.
Prep Time 15 minutes
Cook Time 15 minutes
Servings 2 people
Ingredients
For the poached eggs
- 4 eggs as fresh as possible
- 1 tsp white wine vinegar
For the parmesan roasted 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
- 1/2 ts[ salt
- 1/4 tsp black pepper, freshly ground
To serve
- 2 thick slices sourdough bread toasted
- Extra virgin olive oil for drizzling
- Red chilli flakes optional
- Fresh herbs — parsley chives, or tarragon
- 1-2 tbsp butter
Instructions
Step 1 — Roast the asparagus
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Preheat oven to 425F / 220C. 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.
Step 2 — Poach the eggs
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Bring a wide saucepan to a gentle simmer. Add vinegar. Crack each egg into a ramekin and set aside. Add the eggs one after another, into the simmering water quickly, spacing them around the pot so they don't touch. Cook 3-4 minutes. Remove with a slotted spoon and drain on a towel.
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Note: Cafe trick — poach all eggs, hold in warm water, if needed, reheat 30 seconds before serving.
Step 3 — Assemble
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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.
