Poached Eggs with Asparagus

Fibre, greens and healthy fats – what more could you ask from a breakfast? Simple and satisfying, our Poached Eggs with Asparagus makes for a delicious brunch.

Serves: Two

Time: 15 minutes


  • 1 bunch asparagus
  • 2 eggs
  • 2 tablespoons vinegar
  • 50g unsalted butter, at room temp, chopped
  • 4 thin slices pancetta or quality smoked ham
  • 4 tablespoons chopped chives
  • shaved parmesan, to serve


Over a high heat, bring a saucepan of salted water to boil and blanch the asparagus for three minutes. Remove from saucepan and toss with butter and season. Add vinegar to the water and poach the eggs over a low heat for three minutes. Remove and drain. Divide asparagus between two plates and add two slices pancetta/ham and an egg to each. Sprinkle with parmesan shavings and chives and serve.