Name: Asparagus and poached eggs
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 4 servings
Cuisine: Breakfast/brunch
Ingredients: 6 eggs; 250 g asparagus; half cup parmesan cheese grated; 2 bread crusty sliced, crumbled; 4 anchovy fillets; half pomegranate rubies; extra bread crusty bread, to serve

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Ingredients (7)

6	eggs
250 g	asparagus
half cup	parmesan cheese — grated
2	bread — crusty sliced, crumbled
4	anchovy fillets
half	pomegranate — rubies
extra	bread — crusty bread, to serve

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Method:

Crumb the bread and mix with the anchovies (if using). Shallow fry in butter or olive
oil till golden and crisp. Set aside

Get two pots of boiling
water ready. One for the asparagus and
one for the eggs.

Poach the eggs in acidulated water (add a good squeeze lemon or some
vinegar to the water) for about 3 to 4 minutes for very runny. Check that the
white is set completely and that the yellow is still runny. Take out with a
slotted spoon. Trim any white scum or strands and place on a warmed serving
dish.

Poach or steam the
asparagus for a minute. Drain.

Pile asparagus on the eggs, scatter with crumbs, Parmesan and pomegranate pips. Serve
with lots of crusty bread and a salad of greens.

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