Quick, filling and delicious. The perfect mid-week breakfast.
4 slices rustic country bread
455g asparagus, tough ends trimmed
2 tbsp olive oil Kosher salt and black pepper
8 large eggs
1 tsp vinegar
Start by preheating the grill. Place the bread and asparagus on a baking sheet, drizzle with the oil and season with 1/2 tsp each salt and pepper.
Grill until the bread is toasted, about 1 to 2 minutes per side and then place the bread on your four serving plates.
Continue grilling the asparagus, tossing once, for about 4 to 8 minutes more, or until tender.
At the same time, you’ll need to poach your eggs.
Bring a pan of water, at least 5cm deep, to a bare simmer, add vinegar. Crack your egg into a bowl and add them to the water, one by one.
While you’re pouring your eggs in, stir the water gently to make a little whirlpool. Cook for 3-4 minutes or until the white has set. Remove from the water with a slotted spoon.
Serve toast with asparagus, eggs and parmesan cheese.
Calories 348 k/cal