Poached Eggs With Asparagus Strips, Goats Cheese & Pistachios


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  • 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




  • 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!