How to make it

  • Preheat oven to 425F. Wash the asparagus and snap off the hard bit at the ends. Put on a small baking sheet.
  • Drizzle with olive oil and sprinkle with Alderwood salt and pepper. Toss to ensure they are evenly coated.
  • Roast in oven for about 9 minutes, tossing half way through, until bright green and tender crisp.
  • While the asparagus is roasting, poach eggs in a shallow frypan adding the vinegar just as the water begins to simmer. Poach about three minutes until whites are firm and the yolks are still runny.
  • Divide the asparagus between two plates, artfully arrange 3/4 of the shaved cheese overtop the asparagus and then place one egg on each pile of asparagus. Add the remaining shaved cheese to the top of the Poached eggs and sprinkle a little more alderwood smoked sea salt and fresh ground pepper on top.
  • Mmmmmm.....springtime on a fork. Enjoy!

Reviews & Comments 7

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  • sparow64 4 years ago
    This looks magnificent!
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    " It was excellent "
    keni ate it and said...
    My idea of breakfast. LOVE this. I have applewood smoked salt rather than alderwood, and it was fabulous. Served it with sliced tomatoes and oatmeal bread with a lil honey. Nothing different done to this one, I don't think! ;-) Breakfast With Chuckieb
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  • frankieanne 6 years ago
    How did I miss this? That is a beautiful picture. I do love poached eggs.
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  • notyourmomma 6 years ago
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  • mommyluvs2cook 6 years ago
    Now this is my kind of breakfast! Beautiful!!
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  • luisascatering 6 years ago
    that's gorgeous!!!
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  • Good4U 6 years ago
    Lovely post and a super pic!
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  • NPMarie 6 years ago
    I absolutely love this!
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