Poached egg on toast with asparagus parcels

Add a super-elegant touch to your brunch

By , 03 April 2017
Poached egg on toast with asparagus parcels
  • Ready in: 35 mins
  • Serves: 4
  • Price: £1.05 per serving
Nutritional Info
Each 196g serving contains
  • Energy 1115KJ 267KCAL
  • Fat med
  • Saturates low
  • Sugars low
  • Salt med
of your reference intake.
Typical energy values per 100g: 569kJ/136kcal.
  • 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.