4 eggs, true free range. organic
18 spears asparagus, trimmed and lightly steamed
1/2 cup raw sauerkraut
1 sprig thyme, strip the leaves
pinch sea salt
2 tbsps grated parmigiano reggiano cheese
pepper to taste
2 tsps butter, melted
flat leaf parsley fresh to garnish
Poach eggs in a egg poacher to a soft boil stage. This takes anywhere from 3 mins to 7 mins depending on the size of your eggs.
While eggs are poaching you can lightly steam asparagus until just green and tender. I usually just add them to the top of the poacher around the eggs for about 3 minutes.
Drizzle asparagus with melted butter. Season with salt and pepper.
Place poached eggs on the plate next to asparagus.
Add sauerkraut to the side of each of the eggs.
Sprinkle thyme leaves on eggs with salt and pepper to taste.
Sprinkle parmigiano reggiano over the dish and serve with love