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Steamed Asparagus with Poached Eggs

5 from 1 vote

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.

Total Time: 45

Yield: 4 servings

Course: Breakfast, Brunch

Cuisine: American

Ingredients

2 bunches medium sized asparagus (tough ends removed (about 36 medium spears))
4 large eggs
kosher salt and fresh pepper
2 tbsp Parmigiano 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!!

Nutrition

Serving: 1egg with asparagus, Calories: 114kcal, Carbohydrates: 7g, Protein: 10.5g, Fat: 6g, Fiber: 3g

- WW Points: 1

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