From: Tilda Kitchen
Quick nutritious meal perfect for brunch
This recipe uses:
Lemon and Herbs Basmati Rice
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
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
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
Heat the rice according to pack instruction and divide between 4 plates
Top with 3 asparagus spears and a poached egg, drizzle with some of the sauce and serve
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