This is one of my favourite ‘light’ meals. A great idea for brunch or it makes a yummy Sunday night dish because it’s so light and healthy (to redeem yourself for possibly overindulging on the weekend) but also because it’s so quick and easy! I love a poached free range egg with all it’s delicious gooeyness and it teams up so perfectly with asparagus! Asparagus is really helpful to reduce bloating, and I find if we eat this for dinner I always wake up feeling lighter in the morning (but don’t get me wrong it is a very satisfying dish!)
Poached Eggs With Asparagus and Goats Cheese (serves 2)
You will need:
4 organic free range eggs
1 bunch asparagus
Head of broccoli
Soft goats cheese (or feta or parmesan if you prefer)
1/2 cup of walnuts (dry roast these in a pan without oil until they start to get fragrant )
Bring one large and one medium pot of water to boil. While boiling trim the asparagus and chop the broccoli as you like it. Once the water is simmering, add the eggs to the large pot to poach* and blanch the asparagus and broccoli in the other pot (1 1/2 – 2 mins). Arrange the greens on plates. By this time the eggs should be ready. Scoop them out and lay on top of the greens. Crumble some goats cheese over each plate and a handful of walnuts on each. Sprinkle with sumac (if desired) and some cracked pepper and you’re done!
Sooooo Fresh and Tasty!
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* To poach eggs, bring a large pan of water to the boil and add a splash of vinegar (I use white). The vinegar helps hold the egg together. Crack the eggs over the simmering water one at a time. The closer you can release the egg into the water, the ‘neater’ your poached egg will be. They should only take a couple of minutes depending on how you like your yolks. You will be able to tell when the whites are cooked by looking at them. Scoop the eggs out when ready (in order that you put them in the water).