poached egg and asparagus

Asparagus & Eggs

The simplest of seasonal dishes - easy to prepare and very and tasty. Asparagus and eggs go well with spinach, prosciutto ham and cheeses like parmesan and goats cheese
Keyword asparagus
search Breakfast and brunch, Lunch/Light Bites
Total Time 20 minutes
Servings 2
Author Jamie Oliver



  • 2 large slices of good sourdough bread
  • extra virgin olive oil
  • 12 spears of asparagus
  • ½ teaspoon sweet smoked paprika
  • 2 large free-range eggs
  • Parmesan cheese
  • 4 sprigs of fresh mint


  • Bring a pan of salted water to the boil, then reduce to a simmer.
  • Heat a griddle pan over a high heat and toast the bread. Move each slice to a plate or board and drizzle with a little oil.
  • Snap the woody end off the asparagus, then griddle for a few minutes on each side, sprinkle with the paprika and divide between the pieces of toast.
  • While the asparagus is grilling, poach the eggs in the simmering water for 3 minutes. Using a slotted spoon, remove the eggs and drain, then place them on top of the asparagus.
  • Grate over the parmesan, then pick and sprinkle over the mint leaves.


Tips: As an alternative try using goats cheese. Asparagus and eggs are also great with spinach and prosciutto – and a slice of crusty bread.