Poached Eggs and Asparagus
Description
Tender asparagus, poached eggs, and toast make an elegant breakfast for four. Add ham or Canadian bacon, if desired.
Ingredients
•
4 eggs
•
1 cube chicken bouillon
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1 pound fresh asparagus, trimmed
•
4 slices whole wheat bread
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4 slices Cheddar cheese
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1 tablespoon butter
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salt and pepper to taste
Directions
1
Fill a saucepan half way full of water. Bring to a boil and stir in the bouillon cube until dissolved. Crack one egg into a measuring cup or large spoon and gently slip it into the boiling water. Repeat with remaining eggs. Simmer for about 5 minutes over medium heat. Remove with a slotted spoon and keep warm
2
Meanwhile, Place the asparagus into a saucepan and fill with enough water to cover. Bring to a boil, and cook until asparagus is tender, about 4 minutes. Drain.
3
Toast the bread to your desired darkness. Spread butter onto each piece of toast. Top with a slice of cheese, then a poached egg and finally, asparagus. Season with salt and pepper and serve immediately.