Go Back
Print Recipe
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 mins
Cook Time10 mins
Total Time15 mins
Course: Breakfast
Cuisine: American, australian
Keyword: asparagus, breakfast, brunch, eggs
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