Go Back Email Link
+ servings
Griddled Asparagus with Runny Poached Egg on Toas
Print Recipe
No ratings yet

Lemon Griddled Asparagus and Poached Egg on Toast with Golden Linseed and Pumpkin Seeds

Start the day the right way with Lemon Griddled Asparagus and Poached Egg on Toast with Golden Linseed and Pumpkin Seeds.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Breakfast
Cuisine: British
Keyword: asparagus, bread, butter, eggs, flax seed, golden linseed, lemon, pumpkin seeds
Servings: 2 people
Calories: 406.44kcal
Author: Emma Walton


  • 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


  • Heat a griddle pan on high and melt the knob of butter.
  • Squeeze the half a lemon on to the pan and place the slides of bread in the pan.
  • Break off the woody stems of the asparagus and add in to the griddle pan with the toast.
  • 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.
  • In the meantime, heat a pan of water until at a rolling boil.
  • 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.
  • Place the first egg to one side and cook the second egg in the same way.
  • Serve the toast with the griddled asparagus on top, an egg per person and the seeds sprinkled over the top.
  • Finish by grating some of the lemon zest over the plates and a crack of black pepper to taste.


Calories: 406.44kcal | Carbohydrates: 39.34g | Protein: 19.29g | Fat: 21.14g | Saturated Fat: 6.71g | Trans Fat: 0.27g | Cholesterol: 178.73mg | Sodium: 409.84mg | Potassium: 616.28mg | Fiber: 9.06g | Sugar: 6.9g | Vitamin A: 1366.19IU | Vitamin C: 21.67mg | Calcium: 170.72mg | Iron: 7.03mg