Poached egg and asparagus with parmesan chive toast
Enjoy a nice change to your normal breakfast. This dish is fresh, tasty and super easy!
2 slice(s), (2x35g slice)
Grated parmesan cheese
2 tbs, finely grated
1 tbs, finely chopped
- Preheat grill on medium. Preheat oven to 100°C or 80°C fan-forced. Grill bread on both sides until toasted. Combine parmesan and chives in a small bowl. Reserve 1 tablespoon parmesan mixture. Sprinkle remaining parmesan mixture evenly over 1 side of each piece of toast. Grill for 2 minutes or until melted and golden. Transfer to serving plates and place in oven to keep warm.
- Meanwhile, heat a medium saucepan of water over high heat and bring to the boil. Add asparagus and cook for 1 minute or until tender. Using tongs, transfer to serving plates in oven.
- Reduce heat until water is barely simmering and add vinegar. Crack 1 egg into a cup. Using a spoon, stir water to create a whirlpool. Pour egg into centre of water and poach for 3 minutes or until cooked to your liking. Using a slotted spoon, place on top of 1 piece of toast. Return to oven to keep warm. Repeat with remaining egg. Serve sprinkled with remaining parmesan mixture.
You can poach eggs ahead of time and reheat in poaching water when needed.