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.