Recipes

Poached Eggs with Butter and Asparagus

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.

Preparation time	30 min
Demanding
Energetic value	392 kcal / 1639 kJ

Ingredients

	4
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

Preparation

Remove the hard parts of the asparagus and cook them a few minutes in salted water, in which sugar has also been dissolved.
Into salted, boiling water add vinegar. Then break one egg into the ladle and dip into the water. Cook for 3-4 minutes.
Cut the bread rolls in half and toast in a pan.
Melt the butter, until it becomes golden yellow in colour.
Add Vegeta Beef Stock Powder and sage leaves.

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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