Breakfast Light Bites & Snacks Recipes

Griddled Asparagus and Poached Egg

I adore asparagus season, fleeting as it is. Therefore having it for breakfast seems the perfect way to enjoy the season to the max.

I love having asparagus soldiers dipped in a soft-boiled egg. But if I have the time I love nothing more than griddling it over a hot pan and serving it with a beautifully soft poached egg and some sourdough. For me this is the perfect springtime brunch.

Seasonal British asparagus also emits 5 times less CO2 in comparison to those transported from abroad. Therefore if you want to reduce your food carbon footprint, enjoy British asparagus in its peak season from mid-April to the end of May.

Serves 1


  • 1 small bunch of fresh British asparagus
  • 1 slice of sourdough
  • Extra virgin olive oil
  • 1 egg
  • Butter (optional)
  • Salt and pepper


  • Prepare the asparagus by snapping off the woody ends
  • Preheat a griddle pan
  • Oil one side of the sourdough and place on the griddle pan to cook.
  • Lightly oil the asparagus and place it in the griddle pan alongside the bread
  • Before flipping the bread, oil the second side.
  • Cook for a few minutes till charred
  • Meanwhile, bring a pan of water to a gentle simmer, gently swirl and poach the egg for 3-4 minutes depending on your taste
  • Assemble the asparagus on the sourdough, adding the optional knob of butter on the asparagus if desired before topping with the poached egg
  • Season with salt and pepper to your taste and enjoy

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