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Poached Eggs with Asparagus & Mushrooms
Preparation info
- Makes
2
Servings - Difficulty
Easy
Appears in
By Karen Ansel and Charity Ferreira
Published 2012
Toasted whole-wheat sourdough and a quick sauté of mushrooms and asparagus make a tasty bed for poached eggs. The key to poaching eggs is the timing, so watch carefully and remember that the egg will continue to cook a little after you remove it from the water.
Ingredients
- slender asparagus spears,
8 - olive oil,
1 Tbsp - cremini mushrooms,
5
Method
- Break off and discard tough stem ends from asparagus. Cut spears on diagonal into 1¼-inch (3-cm) lengths. Set aside.
- Heat olive oil in a nonstick frying pan over medium heat. Add mushrooms and asparagus and stir to coat with oil. Add garlic and cook, stirring, until garlic is fragrant but not browned, about 1 minute. Sprinkle with salt and pepper and cook, stir
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