Starters & Light meals
Brown-butter poached eggs and asparagus
2
Easy
20 minutes
20 minutes“The bougie breakfast for the morning after Christmas. Serve with toasted croissants, leftover cold meat and even cold roast potatoes.” – Bianca Strydom
Wine/Spirit Pairing
Steenberg 1682 Brut
Ingredients
Method
- 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
Ingredients
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
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