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Asparagus & Poached Eggs

From Tilda Kitchen

  • 16 - 30 Minutes
  • Easy
  • Serves 4

Quick nutritious meal perfect for brunch




  • 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



  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