2-4 poached eggs
1 bunch of Asparagus
2 x slices of white bread
1 x teaspoon of Olive Oil
1 x small sprig of thyme
Salt and cracked pepper to serve
Red Kellys Caesar Salad Dressing
Bring a large frying pan of salted water to the boil over medium-high heat. Add the asparagus and cook for 2-3 minutes or until bright green and tender. Cover to keep warm.
Add the vinegar to the water in pan. Reduce heat to medium-low. Crack 1 egg into a small bowl. Use a spoon to stir the water to make a whirlpool. Carefully pour the egg into the centre of the whirlpool. Cook for 4 minutes for a soft yolk or until cooked to your liking. Use a slotted spoon to transfer to a plate. Cover with foil to keep warm. Repeat this process until all eggs are poached.
Slice fresh bread, blend in blender with thyme, salt and pepper and toast in small pan with a little olive oil and butter. Once golden brown put aside to cool down onto a paper towel to drain.
Divide the asparagus among serving plates. Top with egg. Season with salt and pepper. Sprinkle with toasted breadcrumbs and a generous amount of Red Kellys Caesar Dressing and serve.