Local Asparagus and Spring Peas on Toast with a Poached Egg

Local Asparagus and Spring Peas on Toast with a Poached Egg

Posted on: May 22, 2015 by Neal Miller

Spring is finally here!  

One of the best parts of spring is the return of bountiful local fresh produce!  Some of our favourites are bright green asparagus and sweet crispy spring peas. They are both packed with healthy nutrients and add colour and texture to a beautiful brunch or lunch. Serving them on buttered whole wheat toast with a perfectly poached egg is beyond sumptuous.

Head down to your farmers market, grab some fresh asparagus and peas, some freshly baked bread and some local eggs. This stunning dish will impress your loved ones and signal the beginning of many inspired meals to come.

Asparagus and Peas on Whole Wheat Toast with a Poached Egg

This is a recipe for 2. It is easy to duplicate for as many servings as you need.

In a pan sauté the diced onion until lucid. Add the asparagus spears and peas and toss around for a couple of minutes on a medium heat. Add a pinch of salt. The vegetables should be crisp and firm and retain their bright green colour.

Poach the eggs. This can be intimidating, but follow the steps below, and with a little practice you will be a pro!

Toast the bread and butter it.

Spoon the asparagus and peas over the toast. Top with a poached egg. Sprinkle some chives, lemon zest, and cracked black pepper over the top.

Serve with a spring salad and you have a perfect, healthy and balanced brunch or lunch dish that you and your loved ones will enjoy throughout spring!

Some of the benefits (other than amazing taste!) of Asparagus

From the Asparagus Farmers of Ontario

Some of the benefits of Spring Peas

From Yes Peas 

Recipe and Image by Neal Miller 2015

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