Ingredients
- 4 eggs
- 1 cube chicken bouillon (Optional)
- 1 pound fresh asparagus, trimmed
- 4 slices whole wheat bread
- 4 slices Cheddar cheese
- 1 tablespoon butter
- salt and pepper to taste
Why This Recipe Is So Delicious
Cooking Advice
- To poach eggs easily, add a splash of vinegar to the simmering water.
- Trim the asparagus ends before cooking to avoid any tough parts.
Step 1
Fil a saucepan halfway with water and bring it to a gentle boil. Toss in a bouillon cube and stir until it dissolves. Crack each egg into a small bowl or spoon, then carefully slide them one at a time into the simmering water. Let them cook for about 5 minutes until the whites are set but the yolks are still soft. Use a slotted spoon to lift the eggs out and keep them warm.
Step 2
While the eggs are poaching, put the asparagus in another pot and cover with water. Bring it to a boil and cook until the asparagus is tender but still bright green, which should take around 4 minutes. Drain and set aside.
Step 3
Toast your bread to how you like it, then spread butter over each slice. Add a slice of cheese, top it with a poached egg, and arrange some asparagus on top. Sprinkle with a little salt and pepper, and serve right away for the best flavor.
