91
Ā
Toasted G-Free Bread with Asparagus and Poached Eggs
Prep time
Cook time
Total time
Gluten Free Multigrain Bread with asparagus and poached eggs
Author: Jeanette Withington
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
- Preheat oven to 400 degrees F.
- Arrange asparagus on a baking sheet, drizzle with olive oil and season with salt and pepper. Bake for about 8 minutes.
- 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.
- Arrange asparagus over toasted bread, top with poached eggs and season as desired. Serve
