Poached Eggs with Asparagus

A simple yet elegant dish. Tender asparagus spears provide a nutritious base for perfectly poached eggs. Sprinkled with crumbled feta cheese and garnished with fresh parsley, this recipe is a delightful combination of flavours and textures. Enjoy the protein-rich eggs and vibrant asparagus in this light and satisfying dish.

Ingredients

2 Eggs

6 Cherry Tomatoes

1 bunch Asparagus

30g Feta

Parsley to garnish

Method

Trim the woody ends of the asparagus spears. Steam or boil the asparagus until tender but still crisp. Drain and set aside.

Fill a saucepan with water and bring it to a gentle simmer. Crack the eggs, one at a time, into a small bowl or ramekin. Create a gentle whirlpool in the simmering water using a spoon, then carefully slide each egg into the center of the whirlpool. Poach the eggs for about 3-4 minutes until the whites are set but the yolks are still soft and runny. Remove the eggs with a slotted spoon and place them on a paper towel to drain excess water.

Place the cooked asparagus spears on a serving plate, creating a bed for the poached eggs. Gently place the poached eggs on top of the asparagus spears.

Sprinkle crumbled feta cheese over the eggs, allowing it to melt slightly. Garnish with fresh parsley for added freshness and flavour.