Simple, light, and quietly elegant — this dish is all about balance: tender asparagus, blistered cherry tomatoes, and a perfectly runny poached egg. It’s the kind of breakfast that feels like a slow Sunday, even on a weekday.

Pair with Zina’s Vegan Quinoa Salad or Couscous Salad — both bring texture and brightness that complete the meal without overpowering it.

Ingredients:

• 1 bunch asparagus, trimmed
• 1 cup cherry tomatoes (on the vine if possible)
• 1 garlic clove
• 1 egg
• 1 tbsp olive oil
• Salt & black pepper to taste
• Crushed red pepper flakes (optional)

Instructions:

1. Roast the vegetables – Toss asparagus, cherry tomatoes, and garlic with olive oil, salt, and pepper. Roast at 400°F (200°C) for 10–12 minutes, until tender and slightly caramelized.
2. Poach the egg – Bring water to a gentle simmer, add a splash of vinegar, swirl, and slide in the egg. Cook for 3–4 minutes until the white is set but yolk remains soft.
3. Assemble – Place roasted vegetables on a plate, top with the poached egg, season with salt, pepper, and red pepper flakes.
4. Serve – Enjoy immediately, ideally with crusty bread to catch the yolk.

Note: A squeeze of lemon over the top lifts all the flavors — don’t skip it.