Ingredients
- 4 eggs
- 1 cube chicken bouillon (Optional)
- 1 pound fresh asparagus, trimmed
- 4 slices whole wheat bread
- 4 slices Cheddar cheese
- 1 tablespoon butter
- salt and pepper to taste
What Makes This Recipe Unique
Simple Cooking Tips
- Add a splash of vinegar to the water to help the eggs hold their shape.
- Trim the asparagus ends and blanch them briefly for a tender-crisp texture.
Step 1
Fil a saucepan halfway with water and bring it to a boil. Once it’s bubbling, stir in the bouillon cube until it’s completely dissolved. Crack each egg into a small bowl or large spoon, then gently slide them one by one into the simmering water. Let them cook gently for about 5 minutes until the whites are set but the yolks are still soft. Use a slotted spoon to lift the eggs out and keep them warm.
Step 2
While the eggs are poaching, put the asparagus in another saucepan and cover with water. Bring it to a boil and cook for about 4 minutes until the asparagus is tender but still bright green. Drain and set aside.
Step 3
Toast your bread to how you like it. Spread butter over each slice, then add a slice of cheese. Top with a poached egg and some of the cooked asparagus. Finish with a sprinkle of salt and pepper, and enjoy right away.
