Toasted G-Free Bread with Asparagus and Poached Eggs
 
Prep time
Cook time
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Gluten Free Multigrain Bread with asparagus and poached eggs
Author:
Recipe type: Breakfast
Serves: 2
Ingredients
  • Rudi's Multigrain Bread
  • 4 large eggs
  • asparagus, trimmed
  • butter
  • olive oil
  • salt and pepper
  • 2 tablespoons white vinegar
Instructions
  1. Preheat oven to 400 degrees F.
  2. Arrange asparagus on a baking sheet, drizzle with olive oil and season with salt and pepper. Bake for about 8 minutes.
  3. Fill a medium pan with water about 1½ inch, bring to a gentle boil over medium high heat. Add the vinegar, slowly crack and drop the eggs and cook 3 to 4 minutes. Lower the heat. Transfer the eggs with a slotted spoon on a plate with paper towels.
  4. Arrange asparagus over toasted bread, top with poached eggs and season as desired. Serve
Recipe by The Gluten Free at https://www.theglutenfree.com/toasted-g-free-bread-with-asparagus-and-poached-eggs/