Green Asparagus with Poached Egg + Spinach
Ingredients
- ā1 portion of egg(s)
- āTasty asparagus, cut into pieces
- āĀ½ portion of spinach
- ā1 to 2 pieces of Leksands crispbread
- ā1 tsp apple cider vinegar
- āSmall handful of finely chopped chives
- āSalt and pepper
Instructions
Bring a pot of water to a boil with a pinch of salt. Cook the asparagus for 4ā5 minutes until tender-crisp, then remove and set aside.
In the same water: add the spinach, cook for 2ā3 minutes, and drain. Press out any excess moisture.
Fill a clean pot halfway with water and add the apple cider vinegar. Bring to a gentle simmer.
Crack the egg into a cup and carefully slide it into the water. Poach for 4 minutes for a soft yolk.
Place the spinach and asparagus on the crispbread and top with the poached egg.
Sprinkle with chives, pepper, and a pinch of salt.
Serving Tip
Serve immediately while the egg is still warm and soft. Want more freshness? Add a few drops of lemon juice. š” Also delicious as a lunch dish ā make two, serve with some extra vegetables, and enjoy it warm.