Ingredients
4
4 servings
- •4 eggs
- •1 cube chicken bouillon (Optional)
- •1 pound fresh asparagus, trimmed
- •4 slices whole wheat bread
- •4 slices Cheddar cheese
- •1 tablespoon butter
- •salt and pepper to taste
Instructions
- Fill a saucepan half way full of water. Bring to a boil and stir in the bouillon cube until dissolved. Crack one egg into a measuring cup or large spoon and gently slip it into the boiling water. Repeat with remaining eggs. Simmer for about 5 minutes over medium heat. Remove with a slotted spoon and keep warm
- Meanwhile, Place the asparagus into a saucepan and fill with enough water to cover. Bring to a boil, and cook until asparagus is tender, about 4 minutes. Drain.
- Toast the bread to your desired darkness. Spread butter onto each piece of toast. Top with a slice of cheese, then a poached egg and finally, asparagus. Season with salt and pepper and serve immediately.
Nutritional Facts
Per 4 servings
- Calories: 306
- Carbohydrate: 17g
- Fat: 18g
- Fiber: 4g
- Protein: 20g
- Sugar: 4g
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