Poaching eggs isn't as difficult as you may think, especially when you use ultra-fresh ones. Be sure to check the expiration date before you get cracking for the easiest, best results.
- Portion size 4 servings
- Credits : Canadian Living Magazine: May 2014
- 1 teaspoon vinegar
- 8 eggs
- 16 asparagus spears (about 150 g)
- 8 slices whole wheat bread toasted
- 1/4 teaspoon each salt and pepper
- 1/4 cup shaved Parmesan cheese
- small basil leaf (optional)
- 1/4 cup chopped fresh basil
- 3 tablespoons reduced-fat mayonnaise
- 2 tablespoons Dijon mustard
Herbed Mustard: Stir together basil, mustard and mayonnaise; set aside.
In large saucepan or deep skillet, heat 2 to 3 inches (5 to 8 cm) water with vinegar over medium heat until simmering. Cooking eggs in batches of two to four, crack eggs, one at a time, into small bowl; gently slide into simmering water. Poach until whites are set but yolks are still runny, about 3 minutes.
Using slotted spoon, transfer poached eggs to bowl of warm water; keep warm while cooking remaining batches. Using slotted spoon, transfer eggs to paper towel–lined tray; blot dry.
Meanwhile, in pot of boiling lightly salted water, cook asparagus just until tender, about 2 minutes. Drain; diagonally slice crosswise.
Spread one side of each toast with herbed mustard. Top with asparagus, poached eggs, salt, pepper, Parmesan cheese, then basil (if using). Serve immediately.
Nutritional facts PER SERVING: about
- Fibre 6 g
- Sodium 973 mg
- Sugars 15 g
- Protein 22 g
- Calories 384.0
- Total fat 19 g
- Potassium 395 mg
- Cholesterol 373 mg
- Saturated fat 5 g
- Total carbohydrate 35 g
- Iron 31.0
- Folate 60.0
- Calcium 16.0
- Vitamin A 25.0
- Vitamin C 5.0