Poached eggs with asparagus

Serves: 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
oil spray
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.

Nutrition Info (per serve)

Kilojoules 1460kJ

Calories 349cal

Protein 20g

Total fat 15g

–Saturated fat 4g

Carbohydrates 35g

–Sugars 3g

Dietary fibre 5g

Sodium 270mg

Calcium 130mg

Iron 5mg

Note: Nutrition composition will vary depending on the exact ingredients used. For a guide to purchasing healthier packaged goods and general grocery items see here.