Poached Eggs over Asparagus on Toast
I was once teased on Iron Chef by judge Simon Majumdar for calling chef Michael Symon's poached eggs "so sexy." I'll have you know that poached eggs are the sexiest food in my book. There's nothing quite like that first slice, when the sultry yolk oozes out from inside the white - not to mention the natural, high-quality protein and vitamin B12 you're reaping in each bite!
- 1 bunch asparagus, woody ends trimmed
- 2 tablespoons distilled white vinegar
- 1 1/2 teaspoons sea salt, divided
- 2 eggs
- 2 slices whole-wheat toast
- 1 tablespoon extra-virgin olive oil (optional)
- 1 - 2 teaspoons toasted pumpkin seeds (optional)
- 1 teaspoon truffle salt (optional)
- 1/2 teaspoon black pepper (optional)
- Fill a medium saucepan with water and bring to a boil. Submerge asparagus and cook for approximately 2 minutes so asparagus maintain a bright green color and slight crunch. Immediately remove from boiling water and shock in a bowl of ice water. Reserve.
- Fill a medium saucepan about three-quarters full with water. Add vinegar and 1 teaspoon sea salt, and bring to a gentle simmer.
- Individually crack each egg into a small bowl, and slide eggs into water. Simmer for 4 minutes.
- Place toast on 2 plates. Top with asparagus, making an even layer. Using a slotted spoon, lift poached eggs from water and dab with a dry paper towel to remove excess moisture. Serve over asparagus with remaining 1/2 teaspoon sea salt. Top with olive oil, pumpkin seeds, truffle salt, and black pepper, if desired.
- Recipe adapted from Cook Yourself Sexy by Candice Kumai, Rodale Books, 2012
Per serving: 166 kcal cal., 6 g fat (2 g sat. fat), 527 mg sodium, 4 g fiber, 5 g sugar, 12 g pro.. Percent Daily Values are based on a 2,000 calorie diet