Ingredients
Product Substitutes
For Lighter version use Philadelphia Light
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Method
1
Steam the asparagus for 3-5 minutes or until tender depending on the thickness of the stems.
2
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.
3
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.
PRO TIP Serve as a light lunch or supper dish.
If preferred serve over toasted brioche.
For a protein-boosted twist, this recipe can also be made with Philadelphia Protein.PRO TIP
