Poached egg on toast with asparagus parcels

Add a super-elegant touch to your brunch

By Mango Saul, 03 April 2017

(2 votes)

Each 196g serving contains

of your reference intake.

Typical energy values per 100g: 569kJ/136kcal.

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.