Asparagus and poached egg with caper dressing
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How to make Asparagus and poached egg with caper dressing
Yield = 4Prep time: 0:07
Cook time: 0:10
Total time: 0:17
Ingredients
- 20 thin asparagus spears, ends trimmed
- 1 tablespoon white vinegar
- 4 eggs
- 60ml (1/4 cup) extra virgin olive oil
- 1 tablespoon red wine vinegar
- 1 tablespoon capers, rinsed, drained, chopped
- 3 anchovies, drained on paper towel, finely chopped
- Salt & freshly ground pepper
- 4 thick slices crusty Italian bread
Method
- Step 1 Cook asparagus in a saucepan of salted boiling water for 3 minutes or until just tender. Drain.
- Step 2 Add the white vinegar to a saucepan of water and bring to the boil over high heat. Crack 1 egg into a bowl. Use a large spoon to stir the water to make a whirlpool. Carefully pour the egg into the centre of the whirlpool and poach for 1-2 minutes for a soft egg, or until cooked to your liking. Remove and set aside on a plate. Cover loosely with foil to keep warm and repeat with remaining eggs.
- Step 3 Combine olive oil, red wine vinegar, capers and anchovies in a jug. Taste and season with salt and pepper.
- Step 4 Preheat grill on high. Toast bread and place on plates. Top with asparagus and poached egg. Drizzle with the dressing and serve.
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