Asparagus, poached egg and parmesan

This is a 7minute meal

It’s an Italian starter, but good for breakfast or brunch

It’s low in calories but high in flavour, texture and nutrition

Ingredients (serves 2)

  • 8 asparagus spears, trimmed
  • 2 large eggs
  • 25g shaved parmesan
  • Salt and pepper to taste

(Optional extras: Add some salad leaves and a splash of balsamic and olive oil for a more substantial salad)

Method

  • Blanch the asparagus in a pan of simmering water for 2 minutes then remove and set aside.
  • Crack the eggs into the pan and simmer gently for 3 minutes (for runny yoke), remove with a slotted spoon and drain on kitchen paper
  • Place the asparagus on a plate, the poached egg on top and sprinkle shaved parmesan over the dish
  • Season to taste with salt and pepper
  • The runny yoke acts as a sauce
  • Simply delicious morning, noon or night!
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