poached eggs and asparagus

Ingredients

• Servings: 4
• 4 eggs
• 1 cube chicken bouillon (optional)
• 1 pound fresh asparagus, trimmed
• 4 slices whole wheat bread
• 4 slices cheddar cheese
• 1 tablespoon butter
• salt and pepper to taste

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• fill a saucepan half way full of water. bring to a boil and stir in the bouillon cube until dissolved. crack one egg into a measuring cup or large spoon and gently slip it into the boiling water. repeat with remaining eggs. simmer for about 5 minutes over medium heat. remove with a slotted spoon and keep warm
• meanwhile, place the asparagus into a saucepan and fill with enough water to cover. bring to a boil, and cook until asparagus is tender, about 4 minutes. drain.
• toast the bread to your desired darkness. spread butter each piece of toast. top with a slice of cheese, then a poached egg and finally, asparagus. season with salt and pepper and serve immediately.