Poached Eggs w asparagus, Arugula & Parmesan

An elegant, brunch in bed affair, or the perfect weekend brainless b'fast for the kids.

- Fresh eggs
- Asparagus
- Arugula
- 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.

Poached Eggs w Asparagus, Arugula & Parmesan by Chef Mike Ward