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Fresh Living Network
Roast tomato, asparagus and poached egg salad

Roast tomato, asparagus and poached egg salad

Replace the asparagus with green beans if you prefer.
4
RECIPE TYPE:Breakfasts
 
Method
  • Preheat oven to 180°C.
  • Toss tomatoes, asparagus, olive oil, lemon peel and juice, garlic and seasoning together in a roasting pan.
  • Roast for 10 - 15 minutes or until tomatoes have split and asparagus has cooked through.
  • Fill a pot with water until three-quarters full.
  • Add 2 tsp (10ml) each salt and vinegar. 
  • Bring to the boil.
  • Break each egg into a teacup before tipping into boiling water.
  • Cover, remove from heat and rest for 4 minutes.
  • Yolks should be nearly set and whites cooked.
  • Use a slotted spoon to remove eggs and drain excess water.
  • Toss tomatoes, asparagus, pesto and basil together and arrange on a plate.
  • Top with a poached egg, season and serve.

 

More good ideas

  • Add chopped chilli to asparagus. 
  • Serve scattered with parmesan shavings. 
  • Serve with parma ham, smoked salmon or crispy bacon.
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