Poached Eggs With Parmigiano Reggiano & Asparagus

3 faves
Nutrition per serving    (USDA % daily values)
CAL
280
FAT
54%
CHOL
217%
SOD
55%
Uploaded by: 2cad752bfe35

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Ingredients for 2 servings

4 eggs, true free range. organic

18 spears asparagus, trimmed and lightly steamed

1/2 cup raw sauerkraut

1 sprig thyme, strip the leaves

pinch sea salt

2 tbsps grated parmigiano reggiano cheese

pepper to taste

2 tsps butter, melted

flat leaf parsley fresh to garnish

butter

salt

pepper

eggs

thyme

Preparation

1.

Poach eggs in a egg poacher to a soft boil stage. This takes anywhere from 3 mins to 7 mins depending on the size of your eggs.

2.

While eggs are poaching you can lightly steam asparagus until just green and tender. I usually just add them to the top of the poacher around the eggs for about 3 minutes.

3.

Drizzle asparagus with melted butter. Season with salt and pepper.

4.

Place poached eggs on the plate next to asparagus.

5.

Add sauerkraut to the side of each of the eggs.

6.

Sprinkle thyme leaves on eggs with salt and pepper to taste.

7.

Sprinkle parmigiano reggiano over the dish and serve with love

View instructions at
Sherry Strong

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