Poached Eggs and Asparagus

Poached Eggs and Asparagus

Recipe by Melissa Weiner from allrecipes.com

Breakfast 20 Mins.

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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