Step 1: Prepare the Asparagus

1. Wash and trim the woody ends of the asparagus.

2. Heat olive oil or butter in a skillet over medium heat.

3. Add the asparagus, season with salt, pepper, and garlic powder, and sauté for 4-5 minutes until tender-crisp.

4. Remove from heat and set aside.

Step 2: Poach the Eggs

1. Fill a saucepan with 2-3 inches of water and bring to a gentle simmer.

2. Add 1 teaspoon of vinegar (this helps the eggs hold their shape).

3. Crack an egg into a small bowl, then gently slide it into the water.

4. Let the egg cook for 3-4 minutes until the white is set but the yolk remains runny.

5. Use a slotted spoon to remove the egg and drain excess water. Repeat for the second egg.

Step 3: Toast the Bread

1. While the eggs are poaching, toast the sourdough or whole-grain bread until golden and crispy.

2. Spread a little butter or drizzle olive oil over the toast for extra flavor.

Step 4: Assemble the Dish

1. Place the sautéed asparagus on top of the toasted bread.

2. Carefully place the poached egg over the asparagus.

3. Sprinkle with parmesan cheese, red pepper flakes, and chopped chives.

4. Finish with a pinch of lemon zest for a fresh, zesty touch.

Step 5: Serve and Enjoy!

• Serve immediately while warm.

• Enjoy with a side of avocado or a simple mixed greens salad.