Poached Eggs on Asparagus

Ingredients: (Makes 1)

Eggs 2
Cherry Tomato 6 single
Asparagu 7 spears
Light Feta 30g or 1oz
Parsley to garnish

Instructions:

Trim the woody ends of the asparagus spears. Steam or boil the asparagus until
tender but still crisp. Drain and set aside.

Fill a saucepan with water and bring it to a gentle simmer. Crack the eggs, one at
a time, into a small bowl or ramekin. Create a gentle whirlpool in the simmering
water using a spoon, then carefully slide each egg into the center of the whirlpool.
Poach the eggs for about 3-4 minutes until the whites are set but the yolks are still
soft and runny. Remove the eggs with a slotted spoon and place them on a paper
towel to drain excess water.

Place the cooked asparagus spears on a serving plate, creating a bed for the
poached eggs. Gently place the poached eggs on top of the asparagus spears.

Sprinkle crumbled feta cheese over the eggs, allowing it to melt slightly. Garnish
with fresh parsley for added freshness and flavor.

Nutrition Facts: