POACHED EGGS & WHITE ANCHOVY TOAST

Prep/Cooking Time:

Ingredients

Instructions

Remove the ends of the asparagus stems and place in boiling water
Remove after 30 seconds and refresh in cold water
Reserve till needed
Bring to the boil a pan of water with a shot of vinegar
Crack the eggs into the water and poach till cooked but yolk is soft
Toast the sourdough and spread with butter
Saute the asparagus with a little olive oil and season
Place the toast on a white plate and add the asparagus
Place the poached eggs on top followed by the cherry tomato quarters and white anchovies
Drizzle with olive oil and finish with salt and pepper