Toast with Asparagus and Poached Egg

Ingredients

• Whole Wheat Bread1.5 slice (60 g)
• Asparagus1/2 cup (70 g)
• Egg2 count (110 g)

Instructions

1. 1

   Step 1

   Slice the bread and toast in a pan over medium heat. Be careful not to let it burn.

2. 2

   Step 2

   At the same time, cut off the woody ends of the asparagus.

3. 3

   Step 3

   Boil the salted water for 3-4 minutes. Once soft, remove and drain.

4. 4

   Step 4

   In the meantime, cook the poached egg. Boil water in a pot, crack the eggs in different cups and set aside.

5. 5

   Step 5

   When the water boils, cause a whirlpool with a spoon and let the eggs fall in the center softly.

6. 6

   Step 6

   Cook for 3 minutes and remove using a slotted spoon.

7. 7

   Step 7

   Put a part of the asparagusa and the poached egg on the toast.

8. 8

   Step 8

   Add salt and pepper and serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Toast with Asparagus and Poached Egg can be prepared ahead and refrigerated for a short breakfast prep window. Reheat gently or serve cold depending on the recipe style.