Poached Egg with Asparagus Dippers
Credit: Whisk Media Group
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Poached Egg with Asparagus Dippers
Ingredients:
- Bring a frying pan of water to the boil. Add asparagus and cook for 2 minutes until bright green and tender crisp. Drain
- Meanwhile, bring a medium saucepan of water to the boil. Reduce heat to low, and when bubbles subside, use a spoon to stir the water until a whirlpool forms. Break an egg into a small bowl and gently slide into whirlpool. Cook for 3 minutes or until white is cooked. Use a slotted spoon to transfer egg to a plate. Repeat with remaining eggs
- Wrap salmon or ham around asparagus spears. Place toast onto serving plates and top with eggs. Season with salt and pepper and serve with vegetable dippers
Tips & Hints:
- If you're still not confident with poaching, you can swap out the poached eggs with soft-boiled eggs.
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