Posh Springtime Eggs on Toast

This springtime light lunch is on the table in less than 10 minutes, uses just a handful of ingredients, and is delicious! Perfect for a quick light bite in the springtime that the whole family can enjoy for breakfast, lunch or a light dinner.

I love the in-between seasons. Summer and winter are fun in their own ways… for about a week. Maybe two if it snows in winter. But autumn and spring, give me those any day!

It’s true, spring can get a bit tiresome in the UK after a few weeks of going back and forth between shorts & BBQs and umbrellas & overcoats, but there is something truly gorgeous about the new life that spring brings.

And there’s another reason we love it so much in our house: the food! Spring brings with it many yummy yummy things that we love to eat. Fennel makes a regular appearance in our food. Lamb is my favourite meat of all. My daughter loves strawberries and peas. I find it hard to stick to a meal plan in spring, as I get so excited by all the wonderful produce around that a million dinner ideas seem to pop up into my head every day (it’s no coincidence that this website started it’s life in spring!).

But there is one vegetable that we particularly look forward to spring for: asparagus. My 6-month-old son will gobble up asparagus puree by the potful, my daughter will eat it on pizza (she’ll eat anything on pizza I think!), but for my husband and I, this is the best way to eat it. This recipe makes a regular appearance on our meal plan in springtime – my husband requests it often as soon as the asparagus season starts.

I’ve just bought some more, in fact, so I’ll leave you with the recipe while I go and griddle some and get the eggs poaching for our dinner. And maybe do a few extra spears, because I’m too hungry to wait.

Get little ones to:

• crack the eggs with your help (if they drop bits of eggshell in the egg, just use a large piece of the shell to fish them out!)
• snap the woody ends off the asparagus
• spread butter on the toast with a child-friendly knife
• sprinkle the Parmesan

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Posh Springtime Eggs on Toast

Prep Time

2 mins

Cook Time

5 mins

Total Time

7 mins

 

Simple, seasonal, cheap, delicious. 'Nuff said.

Ingredients

• 6-8 asparagus spears, woody ends snapped off
• splash of vinegar
• 2 eggs
• 2 slices of wholegrain or sourdough bread (use gluten free if needed)
• grated Parmesan, optional (ensure it is vegetarian if needed)
• sea salt and fresh ground black pepper, to taste

Instructions

1. Bring a pan of water to the boil and add a splash of vinegar.
2. Crack the eggs into two small ramekins and season, then plop into the pan of boiling water. Simmer and leave to cook for 3-4 mins.
3. Meanwhile, heat a griddle pan until hot, then toss in the asparagus spears. It should make a pleasing sizzling sound. Cook the asparagus until slightly softened but still with a slight bite, and covered in gorgeous blackened lines.
4. Toast your bread and plate up with a good spread of butter, 3-4 asparagus spears each, and topped with the poached eggs, Parmesan and seasoning. Serve hot, ideally with a glass of chilled white wine when the kids are in bed!