Asparagus and poached eggs

Recipe from: May 2010

Ingredients 7
Servings 4
Time 5 mins


  • 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.

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Read more on: eggs

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