Poached Eggs with Asparagus
Nutrition per serving
| Calories | 479 kcal |
| Protein | 21.6 g |
| Carbs | 68.6 g |
| Fats | 14.1 g |
| Saturated Fat | 3.9 g |
| Monounsaturated Fat | 6.7 g |
| Polyunsaturated Fat | 2.4 g |
| Sugars | 4.5 g |
| Fiber | 10 g |
| Sodium | 214 mg |
Ingredients
| Parmesan Cheese | |
| Potato, flesh and skin | |
| Asparagus | |
| Olive Oil | |
| Spinach | |
| Egg(s) |
Preparation
1. Slice potato into 1 cm slices.
2. Trim asparagus.
3. Poach eggs to your liking.
Cooking
1. Add potato slices to a saucepan and add water (1 inch above potatoes.). Bring to boil and cook for about 6 minutes until tender. Add the asparagus 2 minutes toward the end of cooking time. Drain and set aside.
2. Heat oil in a frying pan over medium heat. Add the potatoes and cook until golden brown on both sides. Add the spinach and cook until slightly wilted.
3. Arrange the potato/spinach mixture and asparagus on a plate.
4 .Serve the poach eggs on top with a sprinkle of parmesan cheese and black pepper.