Description
Eggs poached in chicken broth and filetto di pomodoro with asparagus topped Pecorino Romano. This is perfect for lunch or dinner, use a spoon or bread to soak up all the yummy broth! This Italian
Yield: 3servings | Serving Size: 2eggs + asparagus
Ingredients
6large eggs
1bunch, about 30 medium asparagus, ends trimmed, chopped in half
1 1/2cupshomemade sauce
olive oil spray
1clovegarlic, finely chopped
2cupsfat free chicken broth
1/4cupfresh grated Pecorino Romano
Instructions
- In a large, deep non-stick skillet, heat pan on medium; when hot spray oil and saute garlic until light brown (careful not to burn).
- Add homemade sauce and broth; mix well.
- Add asparagus and cover.
- When the sauce boils gently add the eggs and cheese, reduce to a simmer and cover.
- Simmer 10 minutes on low.
Last Step:
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Nutrition
Serving: 2eggs + asparagus, Calories: 269kcal, Carbohydrates: 16.4g, Protein: 20.5g, Fat: 13g, Cholesterol: 378.5mg, Sodium: 590mg, Fiber: 5g, Sugar: 0.5g
