Vegetables Poached Eggs
I added different kinds of vegetables that I had, and it tasted great.
Yield
4 servingsPrep
10 minCook
18 minReady
30 minTrans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | tablespoons |
olive oil
|
|
| 1 | cup |
asparagus
trimmed and coarsely chopped, fresh |
|
| 1 | cup |
carrots
julienned |
|
| 1 | cup |
spaghetti sauce
|
|
| 4 | each |
eggs
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 23 | ml |
olive oil
|
|
| 237 | ml |
asparagus
trimmed and coarsely chopped, fresh |
|
| 237 | ml |
carrots
julienned |
|
| 237 | ml |
spaghetti sauce
|
|
| 4 | each |
eggs
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
Directions
In a large frying pan, heat the oil over medium high heat.
Add the asparagus, carrots and spaghetti sauce; cook on medium high heat until vegetables are soft.
You may add a little water if necessary.
Push the vegetables to the side of the pan to create four spaces for the eggs.
Crack eggs directly into the holes, being careful not to break the yolk.
Cook until eggs are done, but the yolk is still soft.
Season with salt and pepper to taste.
Remove from heat and serve immediately.
