Wake up to a delicious combination of tender asparagus topped with poached eggs.
Credit by: KingOfChef
Cook asparagus in a saucepan of salted boiling water for 3 minutes or until just tender. Drain.
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.
Combine olive oil, red wine vinegar, capers and anchovies in a jug. Taste and season with salt and pepper.
Preheat grill on high. Toast bread and place on plates. Top with asparagus and poached egg. Drizzle with the dressing and serve.