Poached eggs with asparagusReviewed by our expert panel
(at time of publication)
- 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
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.
See our article 40 meals in 20 minutes for more quick and tasty meal ideas.
Nutrition Info (per serve)
Total fat 15g
–Saturated fat 4g
Dietary fibre 5g
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