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

Method

• 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.