Griddled Asparagus with Eggs
Nutrition per serving
| Calories | 711 kcal |
| Protein | 41.6 g |
| Carbs | 50.8 g |
| Fats | 43.9 g |
| Saturated Fat | 8.4 g |
| Monounsaturated Fat | 25 g |
| Polyunsaturated Fat | 6 g |
| Sugars | 2.9 g |
| Fiber | 8.7 g |
| Sodium | 437 mg |
Ingredients
| Asparagus | |
| Broccoli, stalks | |
| Smoked Bacon | |
| Egg(s) | |
| Olive Oil | |
| Rice Wine Vinegar | |
| Microwave Puy Lentils |
1. Remove woody parts of stalks from asparagus. Cut bigger broccoli stalks in half lengthways.
2. Prepare a large saucepan of water to the boil.
3. Place a griddle pan over a high heat.
4. Add the asparagus, broccoli and bacon onto the griddle when it is hot. Season the vegetables with a little salt and pepper. Cook for 3–4 minutes, turning regularly so that the bacon is crispy and the vegetables lightly chargrilled
5. Place the lentils in the microwave and follow instructions on packet
6. Break the eggs into saucepan of hot water, turning the heat down until the water is just ‘burping’.
7. Allow the eggs to cook for about 4 minutes then take them out of the saucepan and drain on paper towels.
8. When the vegetables are cooked put them into a large bowl.
9. Roughly chop the bacon and then add to the bowl with vegetables.
10. Add the olive oil, vinegar and lentils. Season to taste with salt and pepper and mix and toss together.
11. Place vegetables onto plate and top with the poached eggs.