Asparagus and poached eggs

Recipe from: May 2010

Ingredients 7
Servings 1
Minutes 5 mins


Serving Change
  • 6
  • 250
  • half
    Parmesan, grated
  • 2
    slices crusty bread, crumbled
  • 4
    anchovy fillets
  • half
    pomegranate, depipped
  • extra
    crusty bread for serving


5 mins

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.

For more of Forage's recipes, click here.


Read more on: eggs


Bacon Parmesan potato nests

2016-10-21 11:21 publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
1 comment
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.