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A photo of a poached egg with the yolk broken over asparagus and toast.

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. 

Course Breakfast
Cuisine Not Specific
Keyword asparagus breakfast, cream cheese on toast, pan fried asparagus
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2 people
Calories 326 kcal
Author Nicolas

Ingredients

  • 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

Instructions

  1. Cut off the woody ends of the asparagus.

  2. 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.

  3. Fry your asparagus for a 1 minute, tossing/stirring occasionally.

  4. Next, add your garlic and fry for a further minute stirring a few times keeping an eye on the garlic.
  5. 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.

  6. 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.  

  7. 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. 

  8. 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.  

  9. 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. 

Recipe Video

Recipe Notes

  • 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. 
Nutrition Facts
Cream Cheese and Pan Fried Asparagus on Toast
Amount Per Serving
Calories 326 Calories from Fat 140
% Daily Value*
Fat 15.6g24%
Saturated Fat 4.4g28%
Cholesterol 193mg64%
Sodium 624mg27%
Potassium 368mg11%
Carbohydrates 33.6g11%
Fiber 3.1g13%
Sugar 2.9g3%
Protein 15.1g30%
Calcium 70mg7%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.