Ingredients (Serves 1)
- 1 Large egg
- 1 Slice Rye Bread
- 4 Asparagus Spears
- Handful Spinach
- 1/2tsp olive oil
- 1. Preheat the grill and prepare a small saucepan filled with 1 inch of water
- 2. Place asparagus spears to one side of a baking tray and drizzle with olive oil. Place rye bread on the same baking tray. Place the asparagus and rye under grill until cooked 5-10 minutes, taking care not to overcook.
- 3. Bring the small saucepan of water to the boil, reduce to a simmer then crack egg straight into the water or into an egg poacher if using. Cook for 3-4 minutes.
- 4. Whilst egg is cooking remove rye and asparagus and serve onto a plate, top rye with small handful spinach then top with the cooked egg.
- 5. Serve immediately.