Poached Eggs & Asparagus Soldiers

Ingredients

• 2 large eggs
• 8 asparagus spears, woody ends snapped off
• 1 tbsp white wine vinegar
• 1 tsp olive oil
• Salt and black pepper
• Pinch of chilli flakes

Method

1. 1

   Bring a pan of salted water to a boil. Add asparagus and cook 3 minutes until just tender. Drain.

2. 2

   Bring a separate pan of water to a gentle simmer. Add vinegar.

3. 3

   Crack eggs into small cups. Swirl water and slide eggs in.

4. 4

   Poach 3 minutes for runny yolks.

5. 5

   Toss asparagus with olive oil and season.

6. 6

   Serve eggs with asparagus soldiers for dipping. Season with chilli flakes.