Poached Eggs With Asparagus - cooking recipe

Ingredients

1 tbsp white vinegar
4 large eggs
4 tbsp butter
12 spears asparagus, trimmed
1/3 cup sage leaves
2 None English muffins, split, toasted, to serve

Preparation

Fill a medium saucepan halfway with water. Add vinegar; bring to a boil.
For each egg, crack egg into a cup or ramekin. Gently stir the boiling water to make a whirlpool. Carefully pour egg into whirlpool; poach 1-2 minutes for a soft yolk. Using a slotted spoon, transfer eggs to a plate. Cover and keep warm. Serve eggs on top of asparagus.
Meanwhile, melt butter in a medium skillet over high heat. Saute asparagus and sage for 2 minutes or until asparagus is tender, sage crisp and butter browned.
Place muffins on plates. Top with asparagus and eggs. Top with crisp sage leaves; drizzle with brown butter.