Poached eggs with asparagus
Reviewed by our expert panelServes: 4
Time to make: 15 mins
Total cost: $11.00 / $2.75 per serve
(at time of publication)
Ingredients
- 4 large potatoes (800g total), sliced in 1cm slices
- 2 bunches asparagus (about 20 spears), trimmed
- spray oil
- 4 cups baby spinach
- 8 eggs
- 2 tablespoons shaved fresh parmesan cheese
Instructions
1 Place potato slices in a large saucepan and just cover with water. Bring to the boil and cook for 6-8 minutes until just tender. Add asparagus in last 2 minutes of cooking. Drain.
2 Spray a large frying pan with oil and place over a medium heat. Add potato and cook, turning, until golden. Add spinach and toss through until just wilted. Divide potato mixture and asparagus between 4 plates.
3 Meanwhile, poach eggs to your liking. Place 2 eggs on top of each plate. Garnish with parmesan and freshly ground black pepper if preferred.
HFG tip
See our article 40 meals in 20 minutes for more quick and tasty meal ideas.
Nutrition Info (per serve)
-
Calories 349cal
-
Kilojoules 1460kJ
-
Protein 20g
-
Total fat 15g
-
–Saturated fat 4g
-
Carbohydrates 35g
-
–Sugars 3g
-
Dietary fibre 5g
-
Sodium 270mg
-
Calcium 130mg
-
Iron 5mg
Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.
For more healthy recipes and expert diet advice go to www.healthyfood.com
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© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
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