Poached Eggs with Asparagus and Romano Cheese


Makes: 4 servings

500g asparagus, stems trimmed

8 large eggs

50g Pecorino Romano cheese, grated

20ml olive oil

Salt and freshly ground black pepper to taste


Prep: 5 mins | Cook: 15 mins

Place the asparagus in a steamer over simmering water. Steam until bright green and tender, about 5 minutes.

Meanwhile, fill a large frying pan about half full with water. Heat until the pan is full of small bubbles, and just starting to simmer. Crack the eggs into the simmering water. Cook, uncovered until the whites are set, but the yolks are still soft, about 3 minutes. Remove the poached eggs from the pan with a draining spoon and place on kitchen paper.

Divide the asparagus among four plates. Top each pile of asparagus with two poached eggs and a nice amount of grated Romano cheese. Drizzle each plate with olive oil and season with salt and pepper. Serve warm.


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