Poached Eggs With Asparagus and MushroomsApr 7, 2020
Make your mornings more special with this simple and satisfying poached eggs recipe. It takes less than 35 minutes to whip up, making it a perfect dish for both weekdays before work and lazy weekend mornings. Between the protein from the eggs and the fiber from the veggies and whole grain toast, it will surely keep you full until lunch. But we haven’t even mentioned the best part yet – this deceptively easy recipe only requires four ingredients! You only need eggs, mushrooms, asparagus, and whole grain bread. Some salt and pepper doesn’t hurt either, but we’re assuming you have those laying around in your kitchen somewhere.
You’re probably wondering where this recipe has been all your life. Before, you might have been scrounging up old cereal for breakfast, or suffering through bland scrambled eggs. Put that life behind you, because this will soon become one of your new favorite breakfast recipes.
If you’re intimidated about making poached eggs – don’t be! It’s much simpler than you might think. All you need to do is gently slide the egg into boiling water and let it sit for about three to four minutes. Plus, the more you make this recipe, the better you’ll get! Want to kick things up a notch and try poaching eggs like the pros? Just splash a little bit of vinegar into the water before you add the eggs. Yes, that’s one more ingredient, but it’s worth the extra effort and will help keep the egg whites together.
But enough about the restaurant-worthy poached eggs you’re about to make. We can’t forget about the crisp asparagus and sautéed mushrooms! This flavorful topping combination will not only make your taste buds happy, but it will also make you feel like a health fiend. All those veggies? For breakfast?! Talk about starting the day off right.
And we’ll let you in on one last secret. This recipe doesn’t have to only be eaten for breakfast. It can be just as enjoyable for lunch or dinner. It’s filled with protein, fiber, veggies, and whole grains, which makes for a nice, well-rounded meal at any time of day. Now there’s really no excuse to pass on this dish.
Poached Eggs With Asparagus and Mushrooms
Poached eggs aren't just for weekend brunch. The fiber in whole grain bread will help keep you feeling full, and the crisp asparagus and sautéed mushrooms make for a flavorful veggie topping.
- Nonstick cooking spray
- 4 cups mushrooms sliced
- 40 large asparagus spears ends trimmed, cut into 2-inch pieces
- 2 cups water hot
- 8 large eggs
- 4 slices whole-grain bread toasted
- Sea salt (or Himalayan salt) and ground black pepper to taste; optional
Heat large nonstick skillet, lightly coated with spray, over medium-high heat.
Add mushrooms; cook, stirring frequently, for 5 to 6 minutes, or until mushrooms release liquid.
Add asparagus; cook, stirring frequently, for 3 to 4 minutes, or until asparagus is tender-crisp. Remove from heat. Set aside.
Bring water to a boil in large saucepan over medium-high heat. Reduce heat to maintain a gentle boil.
Place one egg into a small bowl. Hold bowl close to the water’s surface and slip the egg into the water, repeat with three eggs, being careful not to crowd saucepan; cook for about 3 to 4 minutes, or until whites are completely set. Gently lift eggs out of water. Set aside. Repeat with remaining eggs.
Place a piece of toast on each of four serving plates. Top evenly with mushroom and asparagus mixture. Top each plate with two eggs. Season with salt and pepper (if desired); serve immediately.
- Add 1 tsp. vinegar to water before poaching eggs to help egg whites firm up faster and to keep them from dispersing in the water.
- The Nutrition Facts box below provides estimated nutritional information for this recipe.