Poached egg on toast with asparagus parcels
- 16 Extra Special Asparagus Tips
- 4 slices Asda Italian Prosciutto
- 1tbsp rapeseed oil
- 2tsp balsamic vinegar
- 4 free-range eggs
- 4 slices ciabatta
Preheat the oven to 200C/ 180C Fan/Gas 6.
Make an asparagus bundle by wrapping 4 asparagus tips together with a slice of prosciutto around the middle. Repeat to make 4 bundles. No prosciutto? Streaky bacon works well, too.
Put on a baking sheet, drizzle over the rapeseed oil, balsamic vinegar and 1tbsp of water. and bake for about 10 mins or until the asparagus is tender and the prosciutto is crisp.
Bring a large pan of water to the boil then reduce the heat to low. Crack one egg at a time into a saucer, taking care not to break the yolk, stir the water to create a gentle ‘whirlpool’, then gently tip in the egg. Poach for 3-4 mins until the white is set but the yolk is still runny. Remove with a slotted spoon and drain on kitchen roll.
Toast the ciabatta on a griddle pan or in a toaster.
Top each piece of toast with an asparagus bundle and a poached egg. Drizzle on any juices from the baking tray, season with pepper and serve.