Brown-butter poached eggs and asparagus

Brown-butter poached eggs and asparagus

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  • 2
  • Easy
  • wheat and gluten free
  • 20 minutes
  • 20 minutes
  • Steenberg 1682 Brut

“The bougie breakfast for the morning after Christmas. Serve with toasted croissants, leftover cold meat and even cold roast potatoes.” – Bianca Strydom


  • 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

Cooking Instructions

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

Bianca Strydom Recipe by: Bianca Strydom
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Prue Leith-trained chef Bianca Strydom cut her teeth working in some of the country's top fine dining restaurants – including former Eat Out number one restaurants The Restaurant at Waterkloof and La Colombe – before joining TASTE in 2018. Her favourite recipes to develop? Boujee breakfast recipes. Follow her on Instagram @biancast__.

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