Poached egg with asparagus on buttery sourdough toast
30 mins cooking time
With Lurpak® in hand, you can easily whip up this butter-infused recipe, perfect for breakfast, brunch or an anytime snack. Take to the stage and amaze your audience with our sourdough bread and crunchy asparagus pan-fried and browned in butter and topped with a poached egg with a perfectly runny yolk. It is easy and quick to chop, fry, and poach your way to this delicious dish, so crack those eggs and let’s get cooking.
Poached egg with asparagus on buttery sourdough toast
With Lurpak® in hand, you can easily whip up this butter-infused recipe, perfect for breakfast, brunch or an anytime snack. Take to the stage and amaze your audience with our sourdough bread and crunchy asparagus pan-fried and browned in butter and topped with a poached egg with a perfectly runny yolk. It is easy and quick to chop, fry, and poach your way to this delicious dish, so crack those eggs and let’s get cooking.
With Lurpak® in hand, you can easily whip up this butter-infused recipe, perfect for breakfast, brunch or an anytime snack. Take to the stage and amaze your audience with our sourdough bread and crunchy asparagus pan-fried and browned in butter and topped with a poached egg with a perfectly runny yolk. It is easy and quick to chop, fry, and poach your way to this delicious dish, so crack those eggs and let’s get cooking.
Method
1
Snap off the lower third of the asparagus.
TIP
When shopping for your asparagus, choose firm ones with a bright green colour and tightly closed tips. Thinner asparagus tend to be more tender.
2
In a frying pan at medium heat, toast the sourdough bread in a little butter on both sides until golden brown. This takes about 3-4 minutes on each side. Place each slice of bread on a serving plate.
3
Bring a saucepan of water to the boil and add salt and a tablespoon of vinegar. Crack eggs individually into small cups.
TIP
For the best result, use fresh eggs and make sure the water is at a gentle, bubbling simmer rather than boiling.
4
Create a gentle whirlpool in the water with a whisk to help the egg white wrap around the yolk when poaching. Slowly tip the egg into the water, whites first. Leave to cook for 2.5-3 minutes. Remove with a slotted spoon and drain on a kitchen towel.
TIP
If you are cooking for a bigger crowd, you can poach the eggs in advance and keep them on a paper-towel-lined plate. Heat them up before serving by transferring them back into the water briefly using the slotted spoon.
5
While you poach the eggs, pan-fry asparagus in butter and season to taste with salt and pepper.
6
When done, place asparagus on the butter-fried bread. Place the eggs on top and sprinkle with chervil, salt, and black pepper. Serve right away.
