About this recipe:This dish is great! It's healthy, filling and novel enough to be served to your guests at leisurely weekend breakfasts or brunches. Feel free to add ham or salami on the side.
1 cube chicken bouillon (optional)
1/2 kg fresh asparagus, trimmed
4 slices whole wheat bread
4 slices cheddar cheese
1 tablespoon butter
salt and pepper to taste
Prep:10min › Cook:10min › Ready in:20min
Fill a pan half way full of water. Bring to a boil and stir in the bouillon cube until dissolved. Crack one egg into a measuring cup or large spoon and gently slip it into the boiling water. Repeat with remaining eggs. Simmer for about 5 minutes over medium heat. Remove with a slotted spoon (the kind used for deep frying pooriyan) and keep warm.
Meanwhile, place the asparagus into a wide pan and fill with enough water to cover. Bring to a boil, and cook until asparagus is tender, about 4 minutes. Drain.
Toast the bread to your desired darkness. Spread butter onto each piece of toast. Top with a slice of cheese, then a poached egg and finally, asparagus. Season with salt and pepper and serve immediately.