Poached Eggs, Asparagus, and Spinach
Tasty and healthy breakfast ideas!
Servings: 2
Equipment
- Medium saucepan
- Slottedspoon
Ingredients
- 4 Eggs
- 1 tbsp white wine vinegar
- 4 oz asparagus
- 10 oz spinach
- to taste salt
- to taste black pepper
Instructions
- Place a medium saucepan on a high heat and fill with water. Once boiling season with salt and add the asparagus. Cook the asparagus for 3 minutes then remove with a slotted spoon and set aside.
- Into the same saucepan on water add the spinach. Cook the spinach for 3 minutes then strain and press to remove excess water.
- Whilst the asparagus and spinach are cooking place a medium saucepan on high heat. Fill the saucepan halfway with water and bring the water to a boil, then add the white wine vinegar.
- Reduce the saucepan to a simmer then crack the eggs directly into the pan. Crack the egg close the water to ensure the poached egg stays intact.
- Poach the eggs for 4minutes until set, then remove onto a plate using a slotted spoon. Season the egg with salt and black pepper.
- Once all of the components are cooked, prepare the plates. Lay a base of spinach then arrange the asparagus spears to cover, finish by topping with two poached eggs and serve.