- 170 gram (5½ ounces) asparagus, trimmed, halved lengthways
- 1 tablespoon white wine vinegar
- 2 eggs
- 2 slice wholemeal bread, toasted
- 1 teaspoon almond dukkah
- 2 teaspoon finely chopped fresh chives
- 1Half fill a large deep saucepan with water; bring to the boil. Add asparagus; cook for 2 minutes or until bright green and just tender. Transfer to a plate; cover to keep warm.
- 2Add vinegar to water in pan and return to the boil. Break one egg into a cup then slide into pan; repeat with remaining egg. When both eggs are in the pan, return to the boil. Cover pan, turn off heat; stand for 3 minutes or until a light film of egg white sets over the yolks.
- 3Place toast on serving plates. Top with asparagus and egg; sprinkle with dukkah and chives to serve.
Use your favourite bread, toasted english muffin or bagel halves, if you like. You can use plain white vinegar, if that's what's in your pantry cupboard. Use a wooden spoon to make a whirlpool in the water before adding the egg, if you like; however, it's best to poach just one egg at a time this way, as it gets a bit tricky whirlpooling the water once there's more than one egg in it.
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