Asparagus, Egg & Tomatoes
Elevate your breakfast game with this delectable recipe featuring perfectly poached eggs nestled on a bed of steamed asparagus and roasted tomatoes. The creamy yolk blending with the crisp asparagus is a wonderful symphony of flavors that will awaken your taste buds. An easy and impressive dish to start your day on a delicious note!
— Constant Cookbook
Ingredients
- 10 asparagus tips
- 2 large sprigs of tomatoes on the vine
- 2 eggs
Instructions
- Put a pan of water onto the hob until it starts to simmer and pre-heat the grill to a medium heat. Place the tomatoes under for around 5-10 minutes or until they have gone soft.
- Slowly crack each egg into separate ramakins, trying not to break the yolk. Add these slowly to the simmering water and poach until cooked.
- Steam the asparagus in a steamer for a couple of minutes until tender.
- Plate up the food, gently breaking the egg in half so the yolk starts to ooze out and season with pepper.
Yield
Serves 2
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