This recipe is from Lisa Bryan of Downshiftology, one of my favorite YouTube channels. She makes tons of great, healthy food and includes the kind of simple details novice cookers like me need. She also has a bunch of fantastic meal prep videos. I can't wait to try my hand at making my own gluten-free cassava flour tortillas, she makes it look so easy! The only changes I make to this recipe are eliminating the prosciutto and the parmesan. While they are okay to indulge in now and then, I think this dish is delicious (and healthier) without them and worth having more than every now and then! I also love this dish because I get a hefty serving of nutrient-dense, yet low calorie, green veggies to start my day. |
INGREDIENTS
Makes 2 servings.
16 asparagus spears
1 Tbsp olive oil
1-2 cloves of garlic, minced
1/2 lemon, juiced and zested
4 eggs
salt and pepper
DIRECTIONS
Bring a large pot of water to a boil.
Separately, heat the oil in a large saute pan on medium heat. Add the minced garlic, lemon juice and zest, and asparagus spears. Saute and use tongs to move the asparagus around until they are cooked through, approximately 3-5 minutes.
Once the pot of water has come to a boil, reduce the heat to low and ensure that no bubbles are breaking the surface. Add each egg to a ramekin, then gently add to the pot of water. Cook each egg for 3 minutes. Then remove the egg with a slotted spoon and dab any excess water on a paper towel.
To assemble, add half the asparagus spears to each plate and top each with two poached eggs. Season with salt and pepper, to taste.
Makes 2 servings.
16 asparagus spears
1 Tbsp olive oil
1-2 cloves of garlic, minced
1/2 lemon, juiced and zested
4 eggs
salt and pepper
DIRECTIONS
Bring a large pot of water to a boil.
Separately, heat the oil in a large saute pan on medium heat. Add the minced garlic, lemon juice and zest, and asparagus spears. Saute and use tongs to move the asparagus around until they are cooked through, approximately 3-5 minutes.
Once the pot of water has come to a boil, reduce the heat to low and ensure that no bubbles are breaking the surface. Add each egg to a ramekin, then gently add to the pot of water. Cook each egg for 3 minutes. Then remove the egg with a slotted spoon and dab any excess water on a paper towel.
To assemble, add half the asparagus spears to each plate and top each with two poached eggs. Season with salt and pepper, to taste.