Poached Eggs and Asparagus

Ingredients

• 1 pound asparagus fresh trimmed
• 1 tablespoon butter 
• 4 slices cheddar cheese 
• 1 cube chicken bouillon 
• 4  eggs 
• 4 servings salt and pepper to taste
• 4 slices bread whole wheat

Equipment

• sauce pan
• measuring cup
• slotted spoon

Directions

1. Fill a saucepan half way full of water. Bring to a boil and stir in the bouillon cube until dissolved. Crack one egg into a measuring cup or large spoon and gently slip it into the boiling water. Repeat with remaining eggs. Simmer for about 5 minutes over medium heat.
2. Remove with a slotted spoon and keep warm
3. Meanwhile,
4. Place the asparagus into a saucepan and fill with enough water to cover. Bring to a boil, and cook until asparagus is tender, about 4 minutes.
5. Drain.
6. Toast the bread to your desired darkness.
7. Spread butter onto each piece of toast. Top with a slice of cheese, then a poached egg and finally, asparagus. Season with salt and pepper and serve immediately.