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Grilled asparagus & poached egg on toast

Grilled asparagus & poached egg on toast

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Grilled asparagus & poached egg on toast

Serves 2

Cooks In20 minutes

DifficultySuper easy

Nutrition per serving
  • Calories 278 14%

  • Fat 11.7g 17%

  • Saturates 2.6g 13%

  • Sugars 2.9g 3%

  • Protein 15.8g 32%

  • Carbs 25.1g 10%

Of an adult's reference intake


  • 2 large slices of good sourdough bread
  • extra virgin olive oil
  • 12 spears of asparagus
  • ½ teaspoon sweet smoked paprika
  • 2 large free-range eggs
  • Parmesan cheese
  • 4 sprigs of fresh mint

Recipe From

Jamie Magazine

By Georgie Socratous


  1. Bring a pan of salted water to the boil, then reduce to a simmer.
  2. Heat a griddle pan over a high heat and toast the bread. Move each slice to a plate or board and drizzle with a little oil.
  3. Snap the woody end off the asparagus, then griddle for a few minutes on each side, sprinkle with the paprika and divide between the pieces of toast.
  4. While the asparagus is grilling, poach the eggs in the simmering water for 3 minutes. Using a slotted spoon, remove the eggs and drain, then place them on top of the asparagus.
  5. Grate over the parmesan, then pick and sprinkle over the mint leaves.

Watch the video: How To Make Yorkshire Puddings. Jamie Oliver