Poached eggs with asparagus & tomato bruschetta

Preheat oven to 180°c. Wash the asparagus and trim 1-2cm off the bottom and place on the tray. Rinse the tomato, cut into quarters and place on the tray with the skin side down. Drizzle with olive oil and season with salt and pepper and place in the oven for 20minutes.

Slice the sourdough and brush one side with olive oil and set aside ready to toast when you put the eggs on to cook.

Pour cold water into a large saucepan until about 10cm deep. Add vinegar. Bring to the boil over high heat. Reduce heat to medium-low (water should still be simmering around the edge).

With 5 minutes to go until the veggies in the oven are ready crack 1 egg into a shallow bowl. Using a wooden spoon, stir water to create a whirlpool. Tip egg into water and then do the same with the other egg. Cook for 2 to 3 minutes for a soft yolk or 3 to 4 minutes for a firm yolk. Remember to cook your toast while the eggs are cooking.

Remove the toast, spread with some pesto. Using a slotted spoon, remove egg from water and top with tomato’s and asparagus.