Poached Egg, Asparagus & Coconut Aminos – A Dash of Naturally Fermented Goodness for Good Gut Health
Our Coconut Aminos are a great substitute for soy sauce if you want to avoid soy, gluten or MSG. They also go well with breakfast. In this simple recipe, we pair them with poached eggs and asparagus, which makes a great light meal. The Coconut Aminos add a dash of salty, yet sweet umami flavour to this classic dish.
Serves 1
Ingredients
2 free range, organic eggs
6-8 tender asparagus tips
Dash of Coconut Aminos, All-purpose Seasoning
Sourdough bread
Butter or non-dairy spread
Dash of coconut vinegar
Boiling water
Boil 750ml of water and add a dash of coconut vinegar (this helps the egg whites set faster)
Stir the boiling water to create a circular movement. Crack the 2 eggs into the water and poach for approximately 3 minutes, or until the white has set
Steam the asparagus tips over the pan of boiling water (containing the eggs) for approximately 3 minutes.
Toast a thick chunk of sourdough bread and add butter, if desired
Lay the asparagus on the sourdough, then place the eggs on top
Drizzle over the Coconut Aminos to add a salty, sweet flavour which blends perfectly with the eggs
The Coconut Company now stock our Coconut Aminos is a super-sized 2.1 litre catering bottle - click here.