Asparagus and Philadelphia Toast with Poached Egg
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  • Prep time 15 '
  • Total time 30 '


  • 14 asparagus spears, trimmed
  • 15 g butter
  • 2 tbsp lemon juice
  • 15 g fresh chives, snipped
  • 2 eggs
  • 2 slices of wholegrain toast
  • 60 g Philadelphia Light


  • Steam the asparagus for 3-5 minutes or until tender depending on the thickness of the stems.
  • Melt the butter in a small saucepan. Add the lemon juice and heat until bubbling. Remove from the heat, stir in the chives and season to taste. Meanwhile poach the eggs.
  • Spread the toast with the Philadelphia and arrange the asparagus spears on top, crowned by the eggs. Spoon over the lemon and chive butter. Serve immediately.


  • Serve as a light lunch or supper dish. If preferred serve over toasted brioche.

Nutritional Information

Typical values Per Recipe
Energy 2672.0 kj
Energy 638.0 kcal
Fat 36.0 g
Carb 44.2 g
Protein 35.8 g
Saturated fat 16.8 g
Salt 2.5 g
Dietary fibre 8.4 g
Sugars 11.6 g
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