Wake up to a delicious combination of tender asparagus topped with poached eggs.
- Cook asparagus in a saucepan of salted boiling water for 3 minutes or until just tender. Drain.
- Add the white vinegar to a saucepan of water and bring to the boil over high heat. Crack 1 egg into a bowl. Use a large spoon to stir the water to make a whirlpool. Carefully pour the egg into the centre of the whirlpool and poach for 1-2 minutes for a soft egg, or until cooked to your liking. Remove and set aside on a plate. Cover loosely with foil to keep warm and repeat with remaining eggs.
- Combine olive oil, red wine vinegar, capers and anchovies in a jug. Taste and season with salt and pepper.
- Preheat grill on high. Toast bread and place on plates. Top with asparagus and poached egg. Drizzle with the dressing and serve.
You may need it
Store Spice Organizer
Surface Utensil Holder
Kitchen Utensil Set