Asparagus and poached egg with caper dressing

asparagus-poached-egg-caper-dressing
  • Serving: 4
  • Prep time: 7 m
  • Cook time: 10 m
  • Ready in: 17 m
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Wake up to a delicious combination of tender asparagus topped with poached eggs.

Credit by: KingOfChef

Ingredients

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Nutrients

1216 kj ENERGY
20g FAT TOTAL
4g SATURATED FAT
2g FIBRE
13g PROTEIN
219mg CHOLESTEROL
398.94mg SODIUM
2g CARBS (SUGAR)
14g CARBS (TOTAL)

Step by step method

  • Step 1

    Cook asparagus in a saucepan of salted boiling water for 3 minutes or until just tender. Drain.

  • Step 2

    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.

  • Step 3

    Combine olive oil, red wine vinegar, capers and anchovies in a jug. Taste and season with salt and pepper.

  • Step 4

    Preheat grill on high. Toast bread and place on plates. Top with asparagus and poached egg. Drizzle with the dressing and serve.

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