Poached eggs with potato and asparagus
Please log in to save or rate.
Time to make:
$3.41 per serve
(at time of publication)
Full ingredients list:
- 800g potatoes (about 4 large), sliced into 1cm slices
- 2 bunches asparagus, trimmed
- 4 cups baby spinach
- 8 eggs
- 2 tablespoons shaved parmesan
Nutritional information (per serve)
Instructions and steps:
Step 1 Place potato slices into 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.
Step 2 Spray a large frying pan with oil and place over medium heat. Add potato slices and cook, turning, until golden. Add spinach and toss through until just wilted. Divide potato mixture and asparagus between 4 plates.
Step 3 Meanwhile, poach eggs to your liking. Place 2 poached eggs on top of each plate. Garnish with parmesan and freshly ground black pepper.
Chop two potatoes into cubes and steam. Add them to an omelette, also throwing in the asparagus, spinach and parmesan.
About this recipe
First published: January 2012