poached-egg-with-asparagus-dippers

This recipe is versatile and can be served for breakfast, dinner, or lunch. This simple egg dish is great for those who do not feel like cooking but need to eat something nutritious.

Ingredients:

One bunch of asparagus, trimmed

100g smoked salmon or double-smoked ham

Four eggs

Toasted sourdough bread to serve

Method:

1. Bring water to a boil in a pan. Add asparagus to the boiling water and cook it for 2 minutes, until it is bright green and crisp. Drain
2. Bring a medium-sized saucepan of water up to a boil. When bubbles have subsided, reduce heat and stir the water with a spoon until a whirlpool is formed. Pour an egg into a small dish and slide it gently into the vortex. Cook for three minutes or until the white is done. Transfer the egg onto a plate using a slotted teaspoon. Repeat with the remaining eggs.
3. Wrap asparagus spears in salmon or ham. Toast the bread and place it on a serving plate. Top with eggs. Serve with vegetable dippers and season with salt and pepper.