Asparagus & Poached Eggs
- 16 - 30 Minutes
- Easy
- Serves 4
Quick nutritious meal perfect for brunch
Ingredients
Method
- 2 packs Lemon & Herbs Basmati Rice
- 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
Notes
- 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
