Poached egg with asparagus & lemon-scented olive oil

The Australian asparagus season runs from late August to December, making now the perfect time to freshen up your brekkie or lunch menu with some pointy speared green goodness. Recipe courtesy of Teresa Cutter, The Healthy Chef.

Perfect for a light brunch, this pure and delicious classic recipe is scented with cold-pressed olive oil and a hint of lemon. Asparagus is a scrumptious source of beta-carotene, vitamins B1, B2, C, E, K, folate and iron. Eggs are a great source of protein, needed for a healthy immune system and energy metabolism.

Serves 2

Ingredients
2 x 60g free range eggs
1 thick asparagus bunch, trimmed
sea salt
fresh ground black pepper
finely grated Granada Padano or parmesan
1 tablespoon olive oil
light squeeze of lemon juice

Method

1. Bring a saucepan of water to the boil.
2. Add 1 tablespoon of apple cider vinegar and a pinch of sea salt to help the poaching process.
3. Break in the eggs gently and turn down the heat until the whites are firm and the yolks are still soft.
4. Remove the eggs carefully with a slotted spoon to drain the water off.
5. Blanch the asparagus in salted boiling water for about 1 minute.
6. Place a pile of asparagus on each plate.
7. Top asparagus with the poached eggs.
8. Sprinkle with sea salt and black pepper.
9. Top with finely grated Grana Padano, drizzle with olive oil and a squeeze of lemon juice.
10. Enjoy!

Recipe from the Healthy Chef App. Visit the Apple Store to download and start a free 7-day trial.

Teresa Cutter

Founder of The Healthy Chef, Teresa is an award-winning and classically-trained chef, author, nutritionist and fitness professional. You can find more recipes, tips and products on her NEW Healthy Chef App, website, cookbooks, eBooks, Facebook and Instagram. thehealthychef.com / facebook.com/healthychefteresacutter / instagram.com/teresacutter_healthychef

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