Asparagus with Kale Pesto and Poached Egg


  • 10 ea Asparagus blanched 
  • 1 avocado sliced 
  • 1 egg poached 
  • 3 tbsp Kale Pesto (recipe linked) 
  • Sea salt to sprinkle 


  1. Bring water to a boil in a medium pot with salt and add asparagus for 2 mins, remove and then shock in an ice bath 

  2. Use same water to poach the egg – swirl the water with a spoon to create a vortex and drop the egg gently in the centre.

  3. Cook the egg for 4 mins and remove with a slotted spoon and lay on the plate with a paper napkin. 

  4. Core and slice avocado 

  5. Layer asparagus on a plate and lay sliced avocados and egg on it, drizzle a generous amount of pesto and sprinkle some sea salt to finish. 

  6. Enjoy as a side or main breakfast dish. 

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