Poached egg with asparagus & cottage cheese toasts
Ingredients
- 4 free range eggs
- 4 thick cut slices multigrain bread
- 200g Bulla Cottage Cheese, Original
- 1 tsp wholegrain mustard
- 8 asparagus spears, steamed and halved
to serve
- fresh herbs
- freshly ground black pepper
Cooking Directions
- Bring a saucepan of water to a simmer and add eggs one at a time, cooking for 4 minutes each.
- Toast bread until golden on both sides.
- Combine Bulla Cottage Cheese, Original with mustard.
- Top each slice of toast with dollops of cottage cheese mixture, asparagus spears and an egg. Season and finish with fresh herbs.