Poached egg with asparagus

Recipe thanks to LiveLighter

Ingredients

• 1/3 cup low-fat natural yoghurt
• 1 tablespoon lemon juice
• 2 teaspoons white vinegar
• 1 tablespoon chives, chopped
• 2 bunches asparagus, ends trimmed
• 2 teaspoons white vinegar, extra
• 2 eggs, at room temperature
• 1 wholegrain English muffin, split
• 1/2 small avocado, peeled and stone removed
• pepper

Method

1. To make dressing, combine yoghurt, lemon juice, vinegar and chives in a small bowl. Divide between two small bowls.
2. Fill a large, deep frypan with water and bring to the boil. Add asparagus and simmer over medium heat for 2 minutes or until bright green and tender. Refresh in tap water, drain and set aside.
3. Bring frypan back to the boil and add extra vinegar. Break an egg into a cup or saucer. Keep water just simmering, then stir in one direction to create a whirlpool. Tip egg into the centre of the pan. Cook without stirring for 2-3 minutes for a soft yolk or 3-4 minutes for a firm-set yolk. Remove the cooked egg with a slotted spoon and drain on a plate lined with paper towels; cover to keep warm. Repeat with remaining egg.
4. Toast English muffin and spread each half with avocado. Place on a plate with asparagus and dressing. Top muffin with poached egg, season with black pepper and sprinkle with extra chives. Serve immediately.

Tips

Microwave asparagus in a covered dish with 1 tablespoon water on HIGH (100%) for 2 minutes until just tender. Alternatively, spray with olive or canola oil spray and barbeque for 1-2 minutes turning frequently until slightly charred.