Description
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.
Yield: 4servings | Serving Size: 1egg with asparagus
Ingredients
2bunches medium sized asparagus, tough ends removed (about 36 medium spears)
4large eggs
kosher salt and fresh pepper
2tbspParmigiano 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!!
Last Step:
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Nutrition
Serving: 1egg with asparagus, Calories: 114kcal, Carbohydrates: 7g, Protein: 10.5g, Fat: 6g, Fiber: 3g
