• On Oct, 09, 2024
•  ladyrecipes
•  Recipes

114 Cals 10.5 Protein 7 Carbs 6 Fats
TOTAL TIME:
45 mins
YIELD:4 SERVINGS
COURSE:Breakfast, Brunch
CUISINE:American
Poached eggs, asparagus, kosher salt, fresh pepper and shaved Pecorino Romano. This simple egg dish is delicious for breakfast, lunch or brunch. You can serve this with whole grain toast on the side.
INGREDIENTS
2 bunches medium sized asparagus, tough ends removed (about 36 medium spears)
4 large eggs
kosher salt and fresh pepper
2 tbsp Parmigiano Reggiano, freshly shaved
INSTRUCTIONS
Steam asparagus until tender-crisp, then run under cool water for a few seconds to stop the cooking.
Drain and divide asparagus between four plates.
Poach eggs in an egg poacher or following these steps for poaching eggs without one.
Remove with a slotted spoon and place each egg on top of each plate of asparagus.
Top with freshly grated salt, pepper and Parmigiano Reggiano. Enjoy!!
Serving: 1egg with asparagus, Calories: 114kcal, Carbohydrates: 7g, Protein: 10.5g, Fat: 6g, Fiber: 3gBlue Smart Points:0Green Smart Points:2Purple Smart Points:0Points +:3