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POACHED EGGS & WHITE ANCHOVY TOAST

Prep/Cooking Time:

Ingredients

• 2 Eggs
• 60g Asparagus
• 20g Cherry tomatoes
• 1 Slice of sourdough
• 3 Pieces white anchovy
• Butter
• Olive oil
• Salt
• Pepper

Instructions

• Remove the ends of the asparagus stems and place in boiling water
• Remove after 30 seconds and refresh in cold water
• Reserve till needed
• Bring to the boil a pan of water with a shot of vinegar
• Crack the eggs into the water and poach till cooked but yolk is soft
• Toast the sourdough and spread with butter
• Saute the asparagus with a little olive oil and season
• Place the toast on a white plate and add the asparagus
• Place the poached eggs on top followed by the cherry tomato quarters and white anchovies
• Drizzle with olive oil and finish with salt and pepper