Poached egg and asparagus with parmesan chive toast
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.