• Start your morning with this poached eggs and parmesan with asparagus and lemon butter sauce. Perfectly poached eggs nestled atop tender asparagus, drizzled with tangy lemon butter sauce, and sprinkled with Parmesan. A symphony of flavours awaits!

    Poached eggs and Parmesan with fresh asparagus and lemon butter sauce

    Serves: 2
    Cooking Time: 20 mins


    • 30ml (2 tbsp) olive oil
    • ½ garlic clove, chopped
    • 45ml (3 tbsp) butter
    • 30ml (2 tbsp) fresh lemon juice
    • 5ml (1 tsp) fresh flat-leaf parsley, finely chopped
    • salt and freshly ground black pepper, to taste
    • 1 bunch fresh green asparagus, lightly blanched
    • 30ml (2 tbsp) Parmesan, grated
    • 4 large eggs, poached
    • Parmesan shavings, to garnish



    Heat the oil in a saucepan over medium heat and sauté the garlic for a few seconds. Turn off the heat, add the butter and swirl the pan until the butter has melted. Mix in the lemon juice and parsley and season.


    Add the asparagus and Parmesan and toss until the asparagus is well coated.


    Arrange the asparagus on serving plates. Top with the poached eggs, pour over the remaining pan juices from the asparagus and serve hot, garnished with the Parmesan shavings.

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