Poached Eggs w asparagus, Arugula & Parmesan

Takes 15 mins - Serves 2

An elegant, romantic brunch for 2, or the perfect weekend brainless b'fast for the kids.

- 4 fresh eggs
- 1 bunch asparagus (8 spears), thinly cut in a bias
- 1 cup arugula
- 1/4 cup fresh shaved parmesan
- 1 lemon
- Chili flakes (optional)

Bring 2 inches of water to a light simmer, stir to create a gently whirlpool, carefully crack in your eggs, cook for 3 mins or until whites have cooked (for soft centre). Remove and place on paper towel. *If the idea of poaching eggs is too intimidating, or if you prefer then done differently thats al ok. 

Meanwhile, in a fry pan on medium heat add a splash of olive oil, toss in asparagus, a pinch of salt, cracked pepper - toss for 2 to 4 minutes. You want the asparagus to retain a slight crispness. 

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. The magic in this dish is the how the egg yolk combines with the lemon juice to dress your salad. Enjoy!

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