Asparagus With Poached Egg And Dukkah - cooking recipe

Ingredients

6 oz asparagus, trimmed, halved lengthwise
1 tbsp white wine vinegar
2 None large eggs
2 slices whole-wheat bread, toasted
1 tsp almond dukkah (Egyptian spice mix)
2 tsp finely chopped fresh chives

Preparation

Blanch asparagus in boiling salted water for 2 mins, or until bright green and just tender. Transfer to a plate and cover to keep warm.
Bring another saucepan of water to a boil. Reduce heat to a gentle simmer and add vinegar. Break 1 egg into a cup then slide into pan. Repeat with remaining egg. When both eggs are in the pan, return to a boil then cover pan and turn off heat. Let stand for 3 mins, or until a light film of egg white sets over yolks.
Place toast on serving plates. Top with asparagus and eggs. Sprinkle with dukkah and chives to serve.