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About Recipe

When you get a day off work, try treating yourself to this amazing breakfast. I bet you’d love to wake up to crusty toasted bread with cream cheese, pan-fried asparagus and a poached egg.


150 g of asparagus

1 tablespoon of olive oil

2 cloves of garlic peeled and sliced

About 2 tablespoons of fresh parsley finely chopped

2 sliced of bread from a good quality crusty loaf (e.g. a good loaf of sour doughbread)

Approx 30g of spreadable cream cheese

1 tablespoon of vinegar

2 eggs brought to room temperature

Salt and pepper for seasoning

Cooking Procedure


n n n n Cut off the woody ends of the asparagus.n n n n n n Pre-heat a frying pan over the stove to about medium-high heat. Add a glug of olive oil in the pan, then add your asparagus.n n n n n n Fry your asparagus for a 1 minute, tossing/stirring occasionally.n n n n n Next, add your garlic and fry for a further minute stirring a few times keeping an eye on the garlic.n n n n n Turn the heat off, then add your parsley, along with a pinch of salt and pepper. Toss/stir through one last time. Transfer your asparagus to a plate then set aside.n n n n n n Toast your bread until you get a nice golden brown colour. You can either toast your bread slices in a toaster or you can toast them in a hot dry pan.  n n n n n n Put 1.5-2 litres of water in a pot, then bring to a boil over the stove. Once the water is boiling, turn the heat down to a very gentle simmer. Add your vinegar, then give the water a gentle stir in a circular motion. n n n n n n As the water gently spins, crack your eggs into 2 separate small containers or ramekins, making sure there is no shell or that you don't break the yolk. Then, carefully add the eggs to the water. Poach the eggs for about 3½ - 4 minutes. Get some kitchen paper ready, then use a slotted spoon to carefully transfer the eggs onto the kitchen paper to drain.  n n n n n n To finish the dish, spread the cream cheese over your toasted bread, place the asparagus on top and then, gently place your poached egg on top of the asparagus. Sprinkle a tiny pinch of salt over the yolk, then serve. n n nnn  n

See Recipe Procedure


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