Poached eggs with asparagus

Author: Niki Bezzant - Founding Editor

Photographer: Carolyn Robertson

Serves: 4

Time to make: 15 mins

Ingredients

4 large potatoes (800g total), sliced in 1cm slices
2 bunches asparagus (about 20 spears), trimmed
spray oil
4 cups baby spinach
8 eggs
2 tablespoons shaved fresh parmesan cheese

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Instructions

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1 Place potato slices in a large saucepan and just cover with water. Bring to the boil and cook for 6-8 minutes until just tender. Add asparagus in last 2 minutes of cooking. Drain.

2 Spray a large frying pan with oil and place over a medium heat. Add potato and cook, turning, until golden. Add spinach and toss through until just wilted. Divide potato mixture and asparagus between 4 plates.

3 Meanwhile, poach eggs to your liking. Place 2 eggs on top of each plate. Garnish with parmesan and freshly ground black pepper if preferred.

HFG tip

See our article 40 meals in 20 minutes for more quick and tasty meal ideas.

Nutrition Info (per serve)

Calories 349 cal

Kilojoules 1460 kJ

Protein 20 g

Total fat 15 g

Saturated fat 4 g

Carbohydrates 35 g

Sugar 3 g

Dietary fibre 5 g

Sodium 270 mg

Calcium 130 mg

Iron 5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.