Asparagus muffins with poached eggs

Poached eggs on toast have a reputation for being fiddly, but this version is forgiving once you know the trick. The vinegar in the water is what keeps the whites tidy. Without it, the white spreads out in wispy threads, and with it the egg holds together in a neat little parcel. Use the freshest eggs you can find, because a fresh egg has a thicker white that clings to itself, and crack each one into a cup first so you can slide it in gently.

Asparagus is one of those vegetables that tells you when it is fresh. Snap the woody ends off and the spears should bend and break cleanly. Thin spears cook in a few minutes, so there is no need to chop them small. Asparagus is also at its best in spring, when the price drops and the stalks are sweet, which is why this dish suits the start of the season so well.

The muffins do a lot of the work here. A wholemeal muffin has a nutty chew that stands up to the soft yolk, and the cream cheese gives the toasted halves something creamy to grip. If you toast them a little longer than feels necessary, they stay crisp under the egg and don't go soggy.

Leftovers are not really a thing with this one, since a poached egg is at its best the moment it comes out of the water. If you want to make it ahead, cook the asparagus, keep it in the fridge for up to two days and warm it briefly in a dry pan before assembling. Eggs can be poached a few hours early, kept in cold water, and reheated in hot water for about 30 seconds.

For a fuller plate, a handful of peppery rocket on the side cuts through the richness of the egg and ham. If you are cooking for a crowd, or want something heartier, our mushroom and spring onion omelette makes a good companion on a brunch table, and the sheet pan eggs with spring vegetables are a handy option when you want to feed more people at once without standing over the hob.