Grilled Asparagus and Poached Egg on Toast

Ingredients

• Sourdough bread

  French or vienna

  2 slice, large or 192g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Asparagus

  Raw

  12 spear, medium or 192g

• Paprika

  Spices

  1 tsp or 2g

• Egg

  Whole, fresh eggs

  2 large or 100g

• Parmesan cheese

  Shredded

  1 tbsp or 5g

• Spearmint

  Fresh

  2 tbsp or 11g

Directions

1. Bring a pan of salted water to a boil, then reduce to a simmer.
2. Heat a griddle pan over high heat and toast the bread. Move each slice to a plate or board and drizzle with a little olive oil.
3. Snap the woody ends off the asparagus, then grill for a few minutes on each side. Sprinkle with paprika and divide between the pieces of toast.
4. While the asparagus is grilling, poach the eggs in the simmering water for 3 minutes. Remove the eggs with a slotted spoon, drain, and place them on top of the asparagus.
5. Grate Parmesan over the top, then sprinkle with fresh mint leaves.