Saturday, April 9, 2016

Poached Eggs with Asparagus Toast

This was so fancy and so yummy!!!  I want it again and again and again!!
Serves 2 – 1/2 red, 1/2 green, 1 yellow, ½ orange

½ teaspoon olive oil
10 medium asparagus spears, steamed
2 cups hot water
1 teaspoon lemon juice
2 large eggs
2 slices whole grain bread, toasted
2 tablespoons lemongarlic sauce

Heat oil in medium nonstick skillet over medium heat.

Add asparagus, cook for 3 to 5 minutes, turning occasionally, or until crisp – set aside.

Bring water to a boil in medium saucepan over medium-high heat.  Add lemon juice, reduce hear to maintain a gentle boil.

Place one egg into a small bowl.  Hold bowl close to the water’s surface and slip the egg into the water, repeat with remaining egg’ cook 3-4 minutes, or until whites are completely set.  Gently lift eggs out of water.

Spread each piece of toast with Lemon garlic sauce.  Top with 5 asparagus spears, one egg, and pepper .

No comments: