Poached eggs have a great sense of indulgence about them, so if you’re looking for something that is as good on the eye as it is for your tastebuds, add a poached egg onto flavoursome sourdough and asparagus for a fantastic combination of tastes and flavours – perfect for a late breakfast or brunch.
- 1 Large British Lion egg
- Water for boiling
- Pinch of salt
- Dash of vinegar
- Warm buttered sourdough toast and asparagus to serve
- Fill a large pan with 5cm (2”) of water. Add a pinch of salt and a dash of vinegar to help set the egg. Bring the water gently to the boil.
- Crack the egg into a plate and then tip it into the water. Set a kitchen timer for one of the following timings; 3 minutes for a completely runny egg yolk, 4 minutes for a slightly set yolk with a runny middle or 5 minutes for a firm egg yolk.
- When the cooking time is complete, carefully remove the poached egg form the boiling water using a slotted spoon and place on kitchen paper to drain. Serve immediately on a warmed buttered sourdough and asparagus