Poached Egg With Asparagus & Tomato Salsa

Method:

1. Place your asparagus into a griddle pan with a small knob of butter and start to slowly cook.

2. Get your water boiling in a pan and when it is ready give it a good swirl around making a little whirl pool, crack your egg and drop into the water.

3. Start warming your slice of French bread. You want it lightly toasted but not too crisp.

4. Place your slice of French bread onto a small plate and once the egg is poached remove from the water draining as much water as possible and place on top of the French bread.

5. Remove the sprigs of asparagus from the griddle pan and arrange over the poached egg.

6. Shave some parmesan cheese over the top

7. Place some spicy tomato salsa around the edges of the plate and serve immediately.

Handy hint: If you are doing this for a lot of people and don't have an egg poacher for you pan simply use a frying pan full of boiling water and use pastry cutters inside of it to poach the eggs in. A good way to get the kids to eat this dish is to use shaped pastry cutters!