Description
Grilled Asparagus and Poached Egg on Toast is a simple, savory, and nutritious breakfast or brunch option featuring tender grilled asparagus, a perfectly poached egg, and hearty toast. It’s light yet satisfying, with bright flavors and clean ingredients.
Ingredients
Scale
- 8–10 Asparagus spears, trimmed
- 1–2 tbsp Olive oil
- Salt and pepper, to taste
- 2 slices whole‑grain or sourdough bread
- 2 Eggs
- 1 tbsp white vinegar (optional, for poaching)
- Optional toppings: lemon zest, chili flakes, grated Parmesan, avocado slices
Instructions
- Heat a grill pan or regular skillet over medium‑high heat. Toss asparagus with olive oil, salt, and pepper.
- Grill asparagus for 3‑5 minutes, turning occasionally, until tender and slightly charred. Set aside.
- Toast the bread until golden and crisp.
- Bring a pot of water to a gentle simmer and add vinegar if using.
- Crack each egg into a small bowl and gently slide into the simmering water. Poach for 3–4 minutes for a runny yolk or longer for firmer eggs.
- Remove eggs with a slotted spoon and drain on a paper towel.
- Assemble toast: place grilled asparagus on the toast, then top each with a poached egg.
- Season with salt and pepper and add optional toppings like lemon zest, chili flakes, Parmesan, or avocado.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast/Brunch
- Method: Grilling & Poaching
- Cuisine: Mediterranean‑Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 3g
- Sodium: 260mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 185mg