For 4 servings

Prep and cook time: 25 min

Difficulty: easy

Cannot be frozen


2 tbsp olive oil

3 spring onions, chopped

200 g | 7 oz | 1 1/3 cups cherry tomatoes, halved

375 g | 13 oz | 3 cups green asparagus, woody ends removed

4 large eggs

40 g | 1 1/2 oz | 1 cup rocket, washed

2 tbsp chives, chopped

2 tbsp dill, chopped

sea salt

freshly ground black pepper


1 Heat the olive oil in a non-stick frying pan set over a moderate heat.

2 Add the spring onions and a pinch of salt, sautéing for about 2 minutes until golden. Add the cherry tomatoes and asparagus, and continue to saute for a further 2-3 minutes.

3 Cover with a lid and cook over a low heat until the asparagus is just tender to the tip of a knife, about 2-3 minutes. Remove from the heat and keep covered to one side.

4 Bring a large saucepan of water to a steady simmer. Crack four eggs into small bowls or cups and slide them into the simmering water. Poach for 3 minutes, adjusting the temperature carefully to keep the water at a steady simmer.

5 Remove with a slotted spoon to a plate lined with kitchen paper.

6 Arrange the vegetable medley on plates. Top with rocket and the poached eggs before scattering the chopped herbs on top. Serve immediately for best results.