A masterclass in healthy eating from Britain's most respected chef

Poached eggs, asparagus and spinach

Serves: 4. Preparation time: 5 mins Serving time: 5 mins

Ingredients for poaching the eggs:

- Water – 1l
- Vinegar – 10ml/2tsp
- Eggs, organic/free range – 4

For the asparagus and spinach:

- Asparagus, trimmed – 225g/16 spears
- Butter – 30g/2 tbsp
- Spinach, leaves picked and washed – 150g
- Rosemary leaves, very finely chopped – 3g/1 sprig
- Salt and freshly ground black pepper

Method

Poaching the egg:

Bring the water, salt and vinegar to the boil. Crack the egg into a small bowl. Stir the water with a spoon to create a whirlwind. Gently tip the egg from the bowl into the centre of the swirling water and cook for 3-4 minutes just in simmering point. Remove and drain.

For the vegetables:

Steam the asparagus for 4-5 minutes until al dente. Keep warm. Heat the butter in a large pan and sauté the spinach for a minute until wilted. Divide this between two plates, add the asparagus and top with the eggs. Sprinkle the rosemary over the top and serve with a good grind of black pepper.