Poached Eggs with Asparagus
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 188.9
- Total Fat: 11.3 g
- Cholesterol: 375.9 mg
- Sodium: 237.0 mg
- Total Carbs: 5.3 g
- Dietary Fiber: 2.0 g
- Protein: 16.9 g
View full nutritional breakdown of Poached Eggs with Asparagus calories by ingredient
Introduction
A light, healthy, filling breakfast that's easier than it looks! A light, healthy, filling breakfast that's easier than it looks!Number of Servings: 1
Ingredients
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2 eggs
6 spears asparagus
1 tbsp grated Parmesan cheese
salt and pepper
white vinegar
Directions
Fill a medium saucepan about 2/3 of the way with water and place over high heat. Once the water comes to a boil, add the asparagus and cook for one to two minutes, until bright green. Transfer the asparagus to a skillet or frying pan over medium heat. This will evaporate the excess water and keep the asparagus warm until the eggs have cooked.
Return to the water where the asparagus were cooked and add approximately one teaspoon of plain white vinegar. (This amount of vinegar will not affect the taste of the finished dish, but will help the egg whites stay together when they are poaching) Crack an egg into a ladle or small bowl and lower it slowly into the boiling water. Do the same with the second egg on the other side of the saucepan. Cover the pan with a lid, turn the heat all the way down to low, and set your timer for three minutes.
To serve: place asparagus spears on your plate, season with salt, pepper, and 1 tbsp Parmesan cheese. Lift a cooked egg out of the water with a slotted spoon and let as much water drain off as possible. Place both eggs on top of the asparagus and enjoy. When the egg yolks are broken into, they will run out onto the plate and combine with the Parmesan to form a rich, warm, salty sauce.
This recipe can be easily modified to feed more people. Four to six eggs can be poached at a time, depending on the size of your saucepan.
Return to the water where the asparagus were cooked and add approximately one teaspoon of plain white vinegar. (This amount of vinegar will not affect the taste of the finished dish, but will help the egg whites stay together when they are poaching) Crack an egg into a ladle or small bowl and lower it slowly into the boiling water. Do the same with the second egg on the other side of the saucepan. Cover the pan with a lid, turn the heat all the way down to low, and set your timer for three minutes.
To serve: place asparagus spears on your plate, season with salt, pepper, and 1 tbsp Parmesan cheese. Lift a cooked egg out of the water with a slotted spoon and let as much water drain off as possible. Place both eggs on top of the asparagus and enjoy. When the egg yolks are broken into, they will run out onto the plate and combine with the Parmesan to form a rich, warm, salty sauce.
This recipe can be easily modified to feed more people. Four to six eggs can be poached at a time, depending on the size of your saucepan.
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