Tuesday, September 7, 2010

Poached Eggs and Asparagus

  • 4 eggs
  • 1 cube chicken bouillon (optional)
  • 1 pound fresh asparagus, trimmed
  • 4 slices whole wheat bread
  • 4 slices Cheddar cheese
  • 1 tablespoon butter
  • salt and pepper to taste

1.Fill a saucepan half way full of water. Bring to a boil and stir in the bouillon cube until dissolved. Crack one egg into a measuring cup or large spoon and gently slip it into the boiling water. Repeat with remaining eggs. Simmer for about 5 minutes over medium heat. Remove with a slotted spoon and keep warm
2.Meanwhile, Place the asparagus into a saucepan and fill with enough water to cover. Bring to a boil, and cook until asparagus is tender, about 4 minutes. Drain.
3.Toast the bread to your desired darkness. Spread butter onto each piece of toast. Top with a slice of cheese, then a poached egg and finally, asparagus. Season with salt and pepper and serve immediately.

Notes & Tips:

Nutrition Facts:
Serves 4
Calories: 306 Total Fat: 18.4g Cholesterol: 249mg

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