Eggs Poached Over Asparagus

Ingredients 0/7

Step 1

Fil a saucepan halfway with water and bring it to a boil. Stir in the bouillon cube until it’s completely dissolved. Crack each egg into a small cup or spoon, then gently slide them one by one into the simmering water. Let them cook for about 5 minutes over medium heat until the whites are set but the yolks are still soft. Use a slotted spoon to carefully lift the eggs out and keep them warm.

Step 2

While the eggs are poaching, put the asparagus in another saucepan and cover with water. Bring it to a boil and cook until the asparagus is tender, which should take around 4 minutes. Drain well.

Step 3

Toast your bread to how you like it, then spread a little butter over each slice. Layer on a slice of cheese, top with a poached egg, and arrange the asparagus on top. Finish with a sprinkle of salt and pepper, and serve right away.