Asparagus, Feta & Poached Egg Toast [vegetarian]

Name: Asparagus, Feta & Poached Egg Toast [vegetarian]
Prep time: 5 min
Total time: 15 min
Ingredients: 12 asparagus; 2 organic eggs; 90g 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

Published on April 20, 2017 | In English | By theflexitarian + |

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- Prep Time
- 5 Minutes
- Cook Time
- 15 Minutes
- Difficulty Level

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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.

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Ingredients

12 asparagus
2 organic eggs
90g 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.

Servings : 2
Ready in : 20 Minutes
Course : Appetizers & Starters, Breakfast
Recipe Type : April Recipes, June Recipes, May Recipes
Ingredient : Asparagus

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About Chef

theflexitarian

A food enthusiast, Annabelle Randles loves cooking all type of cuisines and experimenting with flavours, herbs and spices. French carnivore by birth she is now a flexitarian and truly enjoying ...