This simple combination of poached eggs and asparagus is perfect for a weekend breakfast. Inspired by the slow mornings in Italy, it's a delightful dish that brings joy to your day.
1: Bring a large pot of water to a boil, then add a splash of white vinegar.
2: Lower heat slightly, then using a wooden spatula twirl the water.
3: Crack an egg into a small shallow bowl or ramekin and gently lower it into the water.
4: Set the timer for 2.5 minutes (for runny eggs) or 4 minutes (for harder eggs).
5: Remove the egg with a slotted spoon and place it on a piece of paper towel.
6: For the asparagus, wash and trim it.
7: Add asparagus to a frying pan with olive oil, salt, and pepper and cook until a little crispy.
8: Alternatively, add asparagus to a pot of boiling water and let it cook for 3 minutes, then remove and top with salt and pepper.
9: Optionally serve with a slice of sourdough and a drizzle of hot sauce.
