Poached Eggs with Asparagus on Rye

Ingredients (Serves 1)

  • 1 Large egg
  • 1 Slice Rye Bread
  • 4 Asparagus Spears
  • Handful Spinach
  • 1/2tsp olive oil


  • 1. Preheat the grill and prepare a small saucepan filled with 1 inch of water
  • 2. Place asparagus spears to one side of a baking tray and drizzle with olive oil. Place rye bread on the same baking tray. Place the asparagus and rye under grill until cooked 5-10 minutes, taking care not to overcook.
  • 3. Bring the small saucepan of water to the boil, reduce to a simmer then crack egg straight into the water or into an egg poacher if using. Cook for 3-4 minutes.
  • 4. Whilst egg is cooking remove rye and asparagus and serve onto a plate, top rye with small handful spinach then top with the cooked egg.
  • 5. Serve immediately.

Leave a Reply

Your email address will not be published. Required fields are marked *