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Brown-butter poached eggs and asparagus

20 minutes

Brown-butter poached eggs and asparagus

By Bianca Strydom

Serves 2

Difficulty Easy

Prep Time 20 minutes

Cooking Time 20 minutes

Ingredients

1 pack Woolworths asparagus with flavoured oil
1/4 cup canola oil
2 leeks, finely sliced
30 g Parmesan, finely grated
sea salt and freshly ground black pepper, to taste
100 g butter
2 - 4 free-range eggs, poached
lemon wedges, for serving

Method

1. Prepare the asparagus according to package instructions – you can blanch, fry or char it.

2. Meanwhile, heat the canola oil in a pan over medium heat. Fry the leeks until crispy, then toss with the Parmesan and black pepper.

3. Heat the butter in a small saucepan until brown and bubbling. Add the poached eggs and toss in the brown butter.

4. Serve the asparagus topped with poached eggs, crispy leeks, Parmesan and lemon wedges. Drizzle over the lemon and black pepper oil. Serve with lemon wedges.

Find more breakfast recipes here.

Photographs: Jan Ras
Food assistant: Emma Morey

Spinach lasagne

Durban fish curry

Hot-and-sour soup

Fior di latte pepperoncino

Pasta alla gricia

Braised celery

Canederli

Cassoeula

Vegan white bean dip

Brioche doughnuts

Orange-and-miso pork fillet

Baby marrows with curried coconut sauce

Market-style crunchy veg

Financier muffins

Brown-butter poached eggs and asparagus

Brown-butter poached eggs and asparagus

Ingredients

Method