Ingredients
- 2 Large Slices of Wholemeal Bread to Toast
- 2 Organic Medium Eggs
- 4 Stalks of asparagus (I Use a Julienne Peeler)
- 25g Goats Cheese (feta cheese will also work)
- Handful of Pistachio Nuts
- Handful of Spinach
- Sesame Seeds to Sprinkle
- Salt and Pepper to Taste
Method
- Bring a medium pot of water to simmer
- Poach two eggs in a pan for around 3-4 minutes(ensure the water is not bubbling)
- In a separate pan of boiling water, add the asparagus strips and cook for 3 minutes, try not to let them go soggy
- Griddle or rye toast
- Prepare the toppings such as chopping the pistachios, crumbling the feta and grab a handful of spinach
- Once the eggs are done place the spinach on the toast, add the eggs, and take small pieces of the cheese and scatter around the plate
- Delicately place the asparagus strips and sprinkle the pistachios & sesame seeds over then add salt and pepper to taste
- Enjoy!
