Grilled Asparagus and Poached Egg on Toast

Ingredients

• Sourdough bread

  French or vienna

  2 slice, large or 192g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Asparagus

  Raw

  12 spear, medium or 192g

• Paprika

  Spices

  1 tsp or 2g

• Egg

  Whole, fresh eggs

  2 large or 100g

• Parmesan cheese

  Grated

  1 tbsp or 5g

• Spearmint

  Fresh

  2 tbsp or 11g

Directions

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.
6. Recipe inspired by: http://www.jamieoliver.com/recipes/eggs-recipes/grilled-asparagus-poached-egg-on-toast/

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