Griddled Asparagus with Runny Poached Egg on Toas
Lemon Griddled Asparagus and Poached Egg on Toast with Golden Linseed and Pumpkin Seeds
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
 

Start the day the right way with Lemon Griddled Asparagus and Poached Egg on Toast with Golden Linseed and Pumpkin Seeds.

Course: Breakfast
Cuisine: British
Keyword: asparagus, bread, butter, eggs, flax seed, golden linseed, lemon, pumpkin seeds
Servings: 2 people
Author: Emma Walton
Ingredients
  • 1 tbsp butter
  • 1/2 lemon
  • 4 slices bread wholemeal
  • 250 grams asparagus
  • 2 medium eggs
  • 2 tbsp golden linseed also known as flax seeds
  • 2 tbsp pumpkin seeds
  • black pepper to taste
Instructions
  1. Heat a griddle pan on high and melt the knob of butter.
  2. Squeeze the half a lemon on to the pan and place the slides of bread in the pan.
  3. Break off the woody stems of the asparagus and add in to the griddle pan with the toast.
  4. Heat on a medium-high heat for 5 minutes until char marks begin to form on the bread and the asparagus then turn over for a further 5 minutes.
  5. In the meantime, heat a pan of water until at a rolling boil.
  6. Break an egg into a small cup, stir the pan of water until a whirlpool forms and gently drop the egg into the centre of the whirlpool and cook for 5 minutes.
  7. Place the first egg to one side and cook the second egg in the same way.
  8. Serve the toast with the griddled asparagus on top, an egg per person and the seeds sprinkled over the top.
  9. Finish by grating some of the lemon zest over the plates and a crack of black pepper to taste.