Poached Eggs w asparagus, Arugula & Parmesan
An elegant, brunch in bed affair, or the perfect weekend brainless b'fast for the kids.
- Fresh eggs
- Clove of Garlic
- Parmesan cheese
- Fresh lemon
- Chili flakes (optional)
Bring 2 inches of water to a light simmer, gently crack in your eggs, cook for 3 mins or until whites have cooked (for soft centre).
Toss thinly cut asparagus (on a bias) for 2 mins on a med heat (w a splash of olive oil) with thinly sliced garlic clove, season w salt/pepper, remove from pan. Plate asparagus on top of arugula, place eggs on top, shave over parmesan, squeeze with lemon, sprinkle chili flakes, salt/pepper and a dash of olive oil.