Grilled Asparagus, Smashed Edamame with Poached Eggs

Brunch in Sydney is a competitive sport, and when our Sunday sleep-in drags on a little too long and we can’t muster up putting on actual pants, brunch-at-home can be an equally delectable affair (sans the forty minute wait for a table).

Asparagus and poached eggs is a great fancy-pants brunch that is quick, easy and ready in 15 minutes.

I prefer my asparagus crispy and slightly burnt- I’ll coat each spear with a light drizzle of olive oil and salt, then sear on a scorching-hot griddle pan for 5-6 minutes. Secret tip- make sure you really get the olive oil on the tips, they’ll go deliciously crispy

Edamame is an amazing substitute for smashed peas, edamame contains twice the amount of protein as regular garden peas (11.g vs. 4.9g / 100g), and it’s slightly less mushy with a little more bite. I’ve smashed this together with pre-roasted garlic. I like to pre-roast whole cloves of garlic (peel the cloves off the bulbs but keep the skin on, then wrap the bulbs altogether loosely in foil and roast at 200 degrees for 30 minutes). Roasted garlic adds so much flavour and having them pre-roasted is a quick way to add some oomph to dressings, salads, or smashed edamame!

Prepare your eggs however you please- I’ve poached them (runny yolk is my religion), but scrambled, boiled or fried works just the same.

Top this all off with some freshly grated pecorino (or parmesan), a sprinkle of flaked chilli and a pinch of salt and pepper.

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5 from 1 vote

Grilled Asparagus, Smashed Edamame with Poached Eggs

Simple, quick and delicious- whip it up in 15 minutes and start your day right
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Servings: 2
Calories: 319kcal


  • ½ tbsp olive oil
  • 1 bunch asparagus about 10 spears
  • 4 large eggs
  • 1 cup edamame beans- cooked and shelled you can replace with peas
  • 2 cloves garlic pre-roasted in oven
  • 10 g pecorino
  • 1 pinch chilli flakes to taste


  • Heat a cast-iron griddle pan on medium-high heat
  • Cut off the woody ends off the asparagus (about 2-3cm off the ends). Lightly coat in olive oil and season with salt. I like to make sure the heads are nicely coated- this will help them get nice and crispy
  • Once the griddle pan is hot, cook spears for 5-6 minutes, turning them around every few minutes until they're evenly charred
  • In the meantime, poach the eggs or cook them to your preference
  • Peel the roasted garlic and combine with the edamame beans in a mortar and pestle- crush until smooth
  • Assemble the smashed edamame, grilled asparagus spears and poached eggs on a plate
  • Sprinkle some freshly grated pecorino on top and add a pinch of chilli flakes


Calories: 319kcal
Carbs: 12.8g | Fat: 18.7g | Protein: 23.5g

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1 Comment

  • Reply
    January 3, 2020 at 9:13 am

    5 stars
    Simple and delicious!

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