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 Poached egg with asparagus on buttery sourdough toast

Poached egg with asparagus on buttery sourdough toast

  • 30 mins cooking time
  1. Home
  2. Recipes
  3. Poached egg
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. 
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. 
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. 
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. 

Everything about Poached egg

Related recipes

Lurpak recipes
Explore our recipes

ENTER THE WORLD OF GOOD FOOD

Get cooking

Cook up a sourdough toast with poached egg and asparagus

Crunchy and savoury paired with soft and creamy – get your guests queuing for more with our poached egg on a bed of crusted sourdough toast. Fry up your asparagus in delicious butter and let the runny yolk soak down into the flavourful bread, creating a symphony of flavours perfect for breakfast, brunch, or a light lunch.

Garnish your egg and asparagus toast with fresh, green chervil for a refreshing touch, taking it from simple to glorious with almost no effort. A sprinkle of freshly ground pepper adds the final, savoury touch, and now you can serve up this treat for yourself or loved ones who deserve a bite of something utterly delicious.

How to poach eggs

Poaching eggs might sound a bit frightening but do not worry. With a bit of practice and simple instructions you, cook, can easily master this skill, too. The only ingredients you need are eggs, water, and vinegar. The fresher the egg, the easier it is to poach. We add vinegar as this helps the egg whites coagulate, without changing the taste.

To not break the egg, the water should be bubbling but not boiling. Cracking each egg into a small bowl before carefully tipping it into the bubbling water makes it easier to keep the egg whole and the whites equally distributed around the yolk.

It is easiest to poach one egg at a time, but there is no problem in poaching several at the same time. Just make sure not to overcrowd the pot. You don’t want the eggs to clump together or the water to cool down so it stops bubbling.

Crown the cooking with your own touch

We love cooking up a delicious poached egg, and this recipe is a never-ending treat. But the stage is yours, and you’re free to add your own touch to this classic rendition. Herbs on top lend a nice freshness as well as a beautiful finish. Instead of chervil, try dill, chives, or parsley. Dill introduces a subtle anise-like flavour, chives add a mild oniony zing, while parsley offers a bright and herbaceous note. For a more savoury touch, rub a clove of garlic on the toasted bread, ensuring each bite is a harmonious blend of distinct and tantalising flavours.

In the mood to try other recipes? Hone your poaching skills with our eggs Florentine recipe featuring Hollandaise sauce and butter-fried aubergine. Or stay with the classic combination of egg and toast, enjoying these irresistible scrambled eggs on toast.

COOK, BAKE AND SPREAD WITH

Lurpak® Slightly Salted Butter

Slightly Salted Butter

With Lurpak® by your side you’re always ready to cook, bake and fry up wonders, cook. With its delicate taste, Lurpak® Slightly Salted Butter enhances the flavour of whatever food you add it to. From a hearty pasta dish, your showstopper fruit pie, to some simple rustic crushed potatoes, its subtle notes complement every creation you rustle up in the kitchen. For people who love Good Food, Lurpak® makes it even better. Now sleeves up. Today we cook bold.

Find out more