Weekend brunch is my favourite time of the week, when you tumble out of bed and mosey around getting some food to share with your loved one. This one is simple, nutritious and delicious!
Bring a pan of lightly salted water to boil. Top and tail asparagus spears and add to the boiling water.
Bring another pan of water to boil with a tablespoon of vinegar. Use a chopstick to create a vortex. Break an egg into it and continue swirling until the egg is poached. Scoop the poached egg into a bed of washed spinach leaves, cooked asparagus and top with sun-dried tomatoes. Serve immediately.