SPRING
The Healthy Chef shares a couple of brekkie and brunch ideas that simply taste
like Spring has sprung.
RECIPES: TERESA CUTTER
Poached egg with asparagus and
lemon-scented olive oil
Perfect for a light brunch, this pure and
delicious classic recipe is scented with
cold-pressed olive oil and a hint of lemon.
Asparagus is a scrumptious source of betacarotene, vitamins B1, B2, C, E, K, folate
and iron. Eggs are a great source of protein,
needed for a healthy immune system and
energy metabolism.
Serves 2
Ingredients
2 x 60g free range eggs
1 thick asparagus bunch, trimmed
sea salt
fresh ground black pepper
finely grated Granada Padano or parmesan
1 tablespoon olive oil
light squeeze of lemon juice
Bring a saucepan of water to the boil. Add
1 tablespoon of apple cider vinegar and
a pinch of sea salt to help the poaching
process. Break in the eggs gently and turn
down the heat until the whites are firm and
the yolks are still soft. Remove the eggs
carefully with a slotted spoon to drain the
water off. Blanch the asparagus in salted
boiling water for about 1 minute. Place a pile
of asparagus on each plate. Top asparagus
with the poached eggs. Sprinkle with
sea salt and black pepper. Top with finely
grated Grana Padano, drizzle with olive oil
and a squeeze of lemon juice.
48 | NETWORK SPRING 2016