If anyone is guilty of splurging too much lately it is me! So after all my crazy-calorie-blasted meals, I decided to take it easy and eat as healthy as I could this week. I enjoyed baked chicken, roasted brussel sprouts, oatmeal with banana slices and lots of broccoli! Yesterday after a long walk home from work, I decided to make asparagus with poached eggs. I’ve never had this before but it sounded appealing so I decided to go for it! It ended up being really satisfying and delicious. While this is typically a standard Italian breakfast, it can be enjoyed for breakfast, lunch and dinner too!
Asparagus and Poached Eggs
6 stalks of asparagus, woody ends cut off
1 tablespoon olive oil
1 teaspoon salt
½ teaspoon pepper
½ teaspoon garlic powder
2 tablespoons white vinegar
1 tablespoon parmesan
Preheat oven to 400 degrees. Removed woody ends from asapargus and place on a greased cookie sheet. Drizzle with olive oil and sprinkle with salt, pepper and garlic powder. Roast, turning once for 25 minutes.
Poaching the eggs can be tricky. I always make sure to crack each egg in a separate bowl and allow to sit in a tablespoon of vinegar each for five minutes. Placing them in a bowl is key as this allows for an easy “slide-in” when placing into simmering water. Another key is the whirlwind method is stirring the water in the same direction until it creates a little water tornado. You then slip the egg in the center of the whirlwind, one at a time. It comes out perfect for me every time. For additional instructions I think that Smitten Kitchen demonstrates it best.
Once asparagus is roasted and eggs are poached, place asparagus on plate and sprinkle with parmesan cheese. Top with the poached eggs and finish with salt and pepper. ENJOY!