Tilda Kitchen Recipe created by Tilda Kitchen

Asparagus & Poached Eggs

20 mins
  • Serves 4
  • Extra Healthy
  • Quick & Easy
  • Prep: 10 mins
  • Cook: 10 mins

Quick nutritious meal perfect for brunch

  • 335 Calories
  • Vegetarian


  • 2 packs Tilda Lemon & Herb Steamed Basmati or Tilda Pure Steamed Basmati
  • 12 asparagus spears, woody ends removed
  • 1 tsp white wine vinegar
  • 4 large eggs
  • 1 tbsp olive oil
  • 100ml vegetable stock or water
  • 2 tsp butter
  • Dash balsamic vinegar


  1. Bring large pan water to the boil and add the vinegar. Poach the eggs: stir the boiling water to form a whirlpool and crack the eggs into the water one or two at a time. Poach for 3-4 minutes, remove with a slotted spoon and set aside
  2. Meanwhile heat the olive oil in large pan with a lid. Add the asparagus, coat in the oil, add the stock or water and a tsp of the butter, season to taste. Cover with lid and cook gently for 3-4 minutes
  3. Remove the asparagus from the pan and set aside. Simmer the cooking liquid until halved, add the tsp remaining butter and a dash balsamic vinegar to taste
  4. Heat the rice according to pack instruction and divide between 4 plates
  5. Top with 3 asparagus spears and a poached egg, drizzle with some of the sauce and serve

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