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Poached Eggs with Roasted Asparagus and Chorizo and Tomato Dressing
Roasted asparagus topped with soft poached eggs and a warm chorizo and cherry tomato dressing.
High Protein
Asparagus
Breakfast
Eggs
Brunch
Estimated Nutrition
Calories
642.5
kcal / serving
642.5 kcal total
Carbs
8.2
g
per serving
8.2 g total
Fat
56.4
g
per serving
56.4 g total
Protein
24.8
g
per serving
24.8 g total
Cook Time
15
minutes
Serves
1
person
Dietary
Vegetarian
Vegan
Dairy Free
Gluten Free
Ingredients
CondimentsSauces
1
dash
White Wine Vinegar
Dairy
2
piece
Eggs
free-range
30
g
Butter
dotted over asparagus
Meat
30
g
Chorizo
chopped
NutsSeeds
1
1
Salt
to taste
1
1
Black Pepper
freshly ground, to taste
1
handful
Chives
fresh, to garnish
OilsFats
1
dash
Olive Oil
15
ml
Olive Oil
for dressing
Vegetables
1
bunch
Asparagus
4
piece
Cherry Tomatoes
chopped
Method
1
Preheat the oven to 200°C.
2
Fill a pan with boiling water, add vinegar, and bring to a gentle simmer.
3
Crack eggs individually and poach in the water for 4 minutes until whites set.
4
Remove eggs with a slotted spoon and drain on kitchen paper.
5
Place asparagus in an ovenproof dish, drizzle with oil, add butter, and season.
6
Roast asparagus in the oven for 10 minutes, shaking occasionally.
7
Heat olive oil in a frying pan and fry chorizo for 2 minutes.
8
Add cherry tomatoes and seasoning to the pan and fry for 1 minute.
9
Arrange asparagus on a plate, top with eggs, and pour over the dressing.
10
Garnish the final dish with fresh chives.