Serving
Serve the asparagus and poached egg on the bottom half of the toasted bread roll, dress with butter, decorate with parmesan and cover with top half of the bread roll.
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More recipes with this mood
Let’s declare an end to the boring and non creative ham and cheese sandwiches, armed with unbeatable weapon of poached eggs accompanied with butter and asparagus on a fresh bread roll.
Ingredients
- 200 g asparagus
- 1 teaspoon sugar
- salt
- 2 tablespoons vinegar
- 4 eggs
- 4 round bread rolls
- 80 g butter
- 1 teaspoon Vegeta Beef Stock Powder
- 4 sage leaves
- 40 g shaved parmesan
We used
Vegeta Stock Powder
Preparation For this recipe you only need imagination!
Medium complexity 4 Persons30 min
- 1 Remove the hard parts of the asparagus and cook them a few minutes in salted water, in which sugar has also been dissolved.
- 2 Into salted, boiling water add vinegar. Then break one egg into the ladle and dip into the water. Cook for 3-4 minutes.
- 3 Cut the bread rolls in half and toast in a pan.
- 4 Melt the butter, until it becomes golden yellow in colour.
- 5 Add Vegeta Beef Stock Powder and sage leaves.
Little secrets
Hard parts of asparagus which have been removed, can be added to any vegetable soup. It adds delicious taste and it is very nutritional.
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