When you get a day off work, try treating yourself to this amazing breakfast. I bet you’d love to wake up to crusty toasted bread with cream cheese, pan-fried asparagus and a poached egg.
If you want to make breakfast in bed for someone, this is the recipe for you!! Asparagus and eggs….always an amazing combo. And nothing beats that exciting moment when you just bust open the yolk.
Now what you don’t want, is to serve a poached egg that has been completely dismantled. So let’s talk about how I like to poach an egg.
Tips for poaching an egg
- Use fresh eggs!!: This is by far the most important key in my opinion. If your eggs are close to expiry date, use them for scrambled eggs, omelettes, cakes or anything else where the structure of the egg doesn’t really matter too much. Here is why this is important. The white of an egg that isn’t fresh will be thin and liquidly. So if you add that egg to hot water, it will just break apart so easily. The egg may even go cloudy in a water. However, the white of an egg that is fresh will have a much more solid texture, and those are the eggs you want to use for poaching.
- Vinegar is also a helpful ingredient when poaching eggs: How? Well, the acid helps to stabilise egg whites. So all you do is add a splash to your poaching water (and I said a splash, not half a bottle), then when you add your egg, the white will hold it’s shape quicker.
- Gently stir the water in a circular motion before adding the egg: This makes the water spin, and when the water spins as you add the egg, the white wraps around the yolk, rather than spreading out all of over the place. Remember, when I say spin I mean a gentle spin. A fast aggressive spin will break the egg.
- Crack your egg in a ramekin or small container before adding to your poaching water: This is a good practice for quality control. You can ensure that the yolk isn’t busted or that there aren’t any bits of shell in the egg before cooking it.
Prepare the eggs with a different cooking method if you want
This recipe isn’t set in stone, you don’t have to serve this with a poached egg. You can fry your egg, you could scramble them, you could make an omelette, then wrap your asparagus in that omelette before serving on your toast.
You could even find other ways to make this recipe unique in your own way. Add spices to the dish, use different cooking oils, make them cheesy, make them chilli….you get the idea.
Do I have to use cream cheese?
Absolutely not!! If cream cheese is a little on the heavy side for you, don’t be afraid to add something else. Cottage cheese or ricotta would be 2 great alternatives, and they are also 2 great sources of protein!
Have an amazing day folks! And thank you so much for visiting! If you would like a recipe post sent to your E-mail once a week, go ahead and subscribe to this blog. You’ll also get a free ebook consisting of 10 free amazing recipes. I hope you enjoy this recipe…peace out!!
Cream Cheese and Pan Fried Asparagus on Toast
The best breakfast or brunch for a day off. Crusty bread, pan-fried asparagus and the perfect poached egg.
- 150 g of asparagus
- 1 tablespoon of olive oil
- 2 cloves of garlic peeled and sliced
- About 2 tablespoons of fresh parsley finely chopped
- 2 sliced of bread from a good quality crusty loaf (e.g. a good loaf of sour doughbread)
- Approx 30g of spreadable cream cheese
- 1 tablespoon of vinegar
- 2 eggs brought to room temperature
- Salt and pepper for seasoning
Cut off the woody ends of the asparagus.
Pre-heat a frying pan over the stove to about medium-high heat. Add a glug of olive oil in the pan, then add your asparagus.
Fry your asparagus for a 1 minute, tossing/stirring occasionally.
- Next, add your garlic and fry for a further minute stirring a few times keeping an eye on the garlic.
Turn the heat off, then add your parsley, along with a pinch of salt and pepper. Toss/stir through one last time. Transfer your asparagus to a plate then set aside.
Toast your bread until you get a nice golden brown colour. You can either toast your bread slices in a toaster or you can toast them in a hot dry pan.
Put 1.5-2 litres of water in a pot, then bring to a boil over the stove. Once the water is boiling, turn the heat down to a very gentle simmer. Add your vinegar, then give the water a gentle stir in a circular motion.
As the water gently spins, crack your eggs into 2 separate small containers or ramekins, making sure there is no shell or that you don't break the yolk. Then, carefully add the eggs to the water. Poach the eggs for about 3½ - 4 minutes. Get some kitchen paper ready, then use a slotted spoon to carefully transfer the eggs onto the kitchen paper to drain.
To finish the dish, spread the cream cheese over your toasted bread, place the asparagus on top and then, gently place your poached egg on top of the asparagus. Sprinkle a tiny pinch of salt over the yolk, then serve.
- Don't overcook the asparagus otherwise, it will lose its crunch and vibrancy.
- Use fresh eggs!
- Gently stir the water in a circular motion before adding the egg.
- Crack your egg in a ramekin or small container before adding to your poaching water to ensure that the egg is free of any shell, and to make sure the yolk isn't broken.
- Prepare the eggs however else you like if you don't want to poach them.
- If you don't want to use cream cheese, cottage cheese or ricotta cheese are 2 great alternatives.
Here are some other fantastic breakfast recipes!!