Name: Asparagus, Feta & Poached Egg Toast [vegetarian]
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 12 asparagus; 2 organic eggs; 90 g feta cheese; 2 slices of sourdough bread; olive oil; small handful of almonds - roughly chopped; zest of 1 unwaxed lemon; 1 tsp chopped mint leaves; 1 tsp chopped parsley; 1 tsp chopped chives; salt & pepper

Jump to Recipe Print Recipe

Mixed chopped herbs give this Asparagus, Feta & Poached Egg Toast some delicious flavours.

Asparagus, Feta & Poached Egg Toast [vegetarian] by The Flexitarian

Mixed chopped herbs give this Asparagus, Feta & Poached Egg Toast some delicious flavours.

Quick and easy, this is a perfect Spring recipe for breakfast, brunch, lunch or even a light dinner.

I am a big fan of sourdough bread which gives the perfect rustic twist to this poached egg toast, but of course you can pick any other bread as long as it is thick and crusty!

If you are unsure about how to poach the eggs, just follow the instructions below. It is in fact very straightforward. The only thing to remember is that the fresher the egg the better. My tendency is to overcook them slightly.

Save

Asparagus, Feta & Poached Egg Toast [vegetarian]

Mixed chopped herbs give this Asparagus, Feta & Poached Egg Toast some delicious flavours.

5 from 1 vote

DieTARY CHOICEHigh Fibre Recipes, Nut-Free Recipes, Soya-Free Recipes, Vegetarian Recipes

Print Recipe Pin Recipe

Prep Time 5 mins

Cook Time 15 mins

Total Time 20 mins

Course Appetizers & Starters, Breakfast

Cuisine English

Servings people

Calories 386 kcal

Equipment

2 saucepans
baking tray
grill

Ingredients

12 asparagus
2 organic eggs
90 g feta cheese
2 slices of sourdough bread
olive oil
small handful of almonds – roughly chopped
zest of 1 unwaxed lemon
1 tsp chopped mint leaves
1 tsp chopped parsley
1 tsp chopped chives
salt & pepper

Instructions

Put the grill on.
Prepare chopped herbs. Crumble feta cheese.
Heat some water in a small saucepan. Add some vinegar in the water. When water is boiling, reduce the heat to a gentle simmer.
Place the asparagus on a baking tray with a drizzle of olive oil on top. Roast for 5-8mins depending on size. Keep an eye so they do not burn.
To make the poached eggs, crack the first egg and place in a ramekin.
Whisk the water to create a gentle whirpool.
Delicately place the egg into the simmering water.
Poach the first egg for around 2-3 minutes.
Remove poached egg with a perforated spoon and drain on kitchen paper.
Poach second egg.
Toast the bread in the meantime.
Place some crumbled feta on each slice of bread. Top each slice with 6 asparagus.
Top with poached egg, mixed herbs, sliced almonds, lemon zest and a drizzle of olive oil.
Season to taste with salt & pepper.

Nutrition

Serving: 300gCalories: 386kcalCarbohydrates: 42gProtein: 22gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 204mgSodium: 895mgPotassium: 365mgFiber: 4gSugar: 5gVitamin A: 1155IUVitamin C: 6mgCalcium: 298mgIron: 5mg

Keyword asparagus, egg

DID YOU MAKE THIS RECIPE? Leave a review in the comments below! or share it on Instagram tagging @theflexitarianuk.

I cannot wait to see your posts!