Asparagus, Potatoes & Poached Eggs - Recipe

Seasonal asparagus, boiled potato, & poached eggs with wild garlic sauce & sesame seeds.

Serves

Prep in

10 minutes

Cooks in

15 minutes

My advice to maintain helthiful ways of eating will always boil down to choosing real foods, in their natural states, following the seasons for maximum flavour & nutrients if you can, & making vegetables a focal point of your plates. Just like this asparagus, potato & poached eggs brunch.

Key Facts

High in protein
Seasonal vegetables
Wholesome & healthy
Easy recipe

Ingredients

1 dome handful waxy new potatoes
1 bunch asparagus
1 bunch wild garlic (or use parsley, basil, etc.)
Raw apple cider vinegar

2 tablespoons nutritional yeast or grated parmesan
Salt & pepper
Juice of 1/2 lemon
TO SERVE - extra ground pepper, sesame & poppy seeds

Preparation

01

Halve any larger potatoes & bring to a boil in a pan of salted water. Cook for 8-10 minutes until a sharp knife goes in easily. Drain & leave to to steam in a sieve.

02

Meanwhile add the wild garlic, 2 tablespoons of apple cider vinegar & nutritional yeast/Parmesan to a food processor. Blitz to a rough paste, taste & season with salt & pepper as needed.

03

Refill your potato pan with water & bring to a gentle simmer, add a splash of vinegar & use a spoon to create an eddy. Gently add your eggs to the centre of the spiralling water one at a time & tease any fly away edges in with a spoon. Cook for 3 minutes.

04

Prepare your asparagus; depending on its age you may need to only nip off 1/2cm from the end, or if older the rough bit might be larger. Add to a dry frying pan with 2 tablespoons of water, cover with a lid & steam for 1-2 minutes until tender. Add the lemon juice, toss & season with pepper.

05

Plate up by slicing your potatoes, adding the asparagus, generously adorning with your sauce, topping with an egg each & going in for a jaunty seed sprinkle to complete this rather pretty picture.