Brunch: Grilled asparagus with poached eggs on sourdough bread

The first use of the asparagus haul from the farmers market and the first time I’ve had spears that were too long for my griddle pan. Bah!

Simply put, the asparagus spears are brushed with olive oil and put on a smoking jot griddle with a sprinkle of salt for 4 minutes.

I’d love to know how people get perfect poached eggs, ours always seem to spread out in the pan. I’ve heard people suggest adding vinegar or creating a whirlpool effect in the pan, but what do you then do for egg number two?

As always, bright ideas are appreciated!

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