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🍳 Grilled Asparagus with Poached Egg

233 kcal · 30 min · 4 servings

Ingredients

• 1 clove garlic
• 1 tsp olive oil
• 80 g sourdough bread (2 slices)
• 200 g green asparagus
• 1 pinch paprika powder
• salt
• 1 tbsp white wine vinegar
• 2 eggs (L)
• pepper
• 20 g parmesan
• 2 sprigs mint

Instructions

1. 1. Peel the garlic clove.
2. 2. Cut the garlic clove in half.
3. 3. Heat a grill pan.
4. 4. Brush the hot grill pan lightly with olive oil.
5. 5. Place the bread slices in the pan.
6. 6. Toast the bread slices on each side for 2 to 3 minutes over medium heat until crispy.
7. 7. Rub the toasted side of the bread slices with the halved garlic clove.
8. 8. Wash the asparagus.
9. 9. Pat the asparagus dry.
10. 10. Trim off the woody lower ends of the asparagus.
11. 11. Brush the grill pan with a little more oil.
12. 12. Grill the asparagus over medium heat on all sides for 4 to 5 minutes.
13. 13. Season the asparagus with paprika powder.
14. 14. Place the asparagus on the prepared bread slices.
15. 15. Bring water with salt to a boil in a pot over high heat.
16. 16. Stir vinegar into the boiling water.
17. 17. Reduce the heat so the water is just simmering.
18. 18. Crack the eggs one by one into a soup ladle.
19. 19. Gently slide the eggs from the ladle into the hot, but no longer boiling, water.
20. 20. Poach the eggs for about 3 minutes.
21. 21. Place the poached eggs on top of the asparagus.
22. 22. Season the dish with salt and pepper.
23. 23. Grate Parmesan cheese over the egg and asparagus.
24. 24. Wash the mint.
25. 25. Pat the mint dry.
26. 26. Pick off the mint leaves.
27. 27. Sprinkle the mint leaves over the grilled asparagus.

Nutrition per serving

• kcal: 233
• Protein: 15 g · Fett/Fat: 11 g · Carbs: 19 g