Instructions:

For the asparagus: 

1. Preheat grill to medium-high. 
2. Toss asparagus with olive oil and season with salt and pepper. Place stalks on grill and grill for 3 minutes, then turn and grill for an additional 2 minutes. 
3. Remove from grill and set aside. 

For the eggs: 

1. Fill a large pot with water 3-4 inches deep and bring to a boil. 
2. Crack eggs into 2 separate ramekins and set aside. 
3. Add white wine vinegar to boiling water and reduce to a simmer. Using the end of a wooden spoon, stir to create a swirling vortex in the water. Gently slide eggs into water, one at a time, and cook for 3 minutes. 
4. Use a slotted spoon and remove eggs from water. 

For the toast: 

1. Preheat broiler.  
2. Top each slice of bread with a Kerrygold Aged Cheddar Cheese slice. Place under broiler and cook until cheese is melted and bread is toasted. 
3. Remove from broiler and top with grilled asparagus stalks. Gently place poached egg on top. Garnish with fresh thyme, salt and pepper. Serve immediately.  

Recipe by Garnish with Lemon.