Roasted Asparagus and Poached Egg Socca

The perfect brunch meal! Filling, delicious and nutritious. Roasted Asparagus: recipe from New York Times: Ingredients: 2 pounds thick asparagus, woody ends snapped off 2 teaspoons extra virgin olive oil salt, freshly ground pepper 1 teaspoon fresh thyme leaves (optional) fresh lemon juice (optional) Instructions: Preheat oven to 400 degrees. Oil a baking sheet large…