Poached Egg & Asparagus on Sourdough
Springy asparagus and a soft egg on toast, sharpened with lemon zest.
VegetarianHigh Protein
15 min(5m prep, 10m cook)
2 servings
easy
Ingredients
2 servings
Method
Tips & swaps
- • Snap rather than cut the asparagus; it breaks naturally where the woody part ends. British asparagus runs roughly late April to June and is worth waiting for.
Storage & reheating
Best eaten immediately.
Nutrition (per serving)
290
Kcal
15g
Protein
26g
Carbs
15g
Fat
4g
Fibre
Estimated values, for guidance only. Contains: Egg, Gluten, Milk.
