Poached Egg Open-Faced Sandwich

Serves 2


  • 2 free-range organic eggs
  • 2 slices of sprouted grain bread
  • Soft goat cheese
  • 4 – 5 asparagus stems, woody base removed
  • 1 shallot, thinly sliced
  • 1 – 2 tbsp. grapeseed oil
  • 1 handful arugula
  • Drizzle of extra virgin olive oil
  • Sea salt and cracked pepper to taste
  • 2 leaves fresh basil

Heat grapeseed oil over medium heat.  Add shallot and asparagus.  Cook until asparagus in soft and slightly browned.  While cooking bring a small pot of water to a boil, then reduce to a rolling or soft simmer.  Delicately crack one egg into the water and let cook for 1 minute.  Remove with a large, holed spoon.  Set aside and repeat with second egg.  Toast the bread, spread goat cheese over both pieces, top each with cooked shallot and asparagus, then add arugula, place an egg on top of the arugula, and drizzle with olive oil.  For garnish and flavour add a basil leaf and sea salt and fresh cracked pepper.




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