Fuel Your Day With This Delicious Duo
When it comes to a healthy breakfast, you can’t go wrong with poached eggs and asparagus. Poaching eggs and pairing them with tender, roasted asparagus creates a meal that provides essential nutrients like vitamin K, folate, and antioxidants from the asparagus, while the eggs offer high-quality protein and beneficial nutrients such as choline, making it a balanced and energizing start to your day.
Poached Eggs and Asparagus
Serves 4
Ingredients
2 tablespoons olive oil
1 teaspoon salt
¼ teaspoon ground black pepper
4 eggs
2 tablespoons white vinegar
Finely grated Parmesan cheese, for garnish
Directions
Preheat the oven to 425ºF.
Trim the ends of the asparagus, then place on a rimmed baking sheet. Drizzle the asparagus with olive oil, then season with salt and black pepper. Place the baking sheet into the oven and roast asparagus until just tender, about 12 to 15 minutes. Before the asparagus finishes roasting, prepare the boiling water in a deep pot for the eggs.
When the asparagus is roasted and divided on 4 serving plates, carefully crack each egg into individual bowls. The yolk must stay intact. Add vinegar to the boiling water. Reduce the heat until the water is only simmering. One egg at a time, place the bowl close to the surface of the simmering water, then slip the egg into the water. Using a spoon, you can push the egg white closer to the yolk to help hold the egg together. Keep some distance between the eggs as you add them to the water. Turn off the heat. Cover the pan and let the eggs cook for 4 minutes or until the egg whites are cooked and set. The yolks will still be runny. If you want firmer yolks, cook longer.
Using a slotted spoon, carefully remove the eggs from the water and place them atop the roasted asparagus - season with additional salt and pepper. Garnish with Parmesan.
