Grilled Asparagus and Poached Eggs
Asparagus can be enjoyed at any time of the day, but we particularly like it at breakfast time with this delicious recipe for grilled asparagus and poached eggs.
Ingredients
2 slices Irrewarra Sourdough
olive oil
12 asparagus spears
1/2 tsp smoked paprika
2 Real Eggs Free Range Eggs
Grana Padano Parmesan Cheese
4 sprigs fresh mint to serve
Method
- Bring a pan of salted water to the boil, then reduce to a simmer.
- Preheat the oven to 180 degrees.
- Slice two slices of Irrewarra Sourdough and place in the oven until golden. Remove and drizzle with a little oil.
- Snap the woody end of the asparagus, then in a griddle pan over high heat, add asparagus and griddle for a few minutes on each side.
- Sprinkle with paprika and divide between the pieces of toast.
- While the asparagus is grilling, poach the eggs in simmering water for 3 minutes using a slotted spoon, remove the eggs and drain, them place them on top of the asparagus.
- Grate over the parmesan and then pick and sprinkle with mint leaves.
- Enjoy!