A healthy breakfast - Arugula, Asparagus & a Poached Egg
I've only recently learned I can rather easily poach an egg - in large part due to this excellent video. I've made this recipe for a healthy breakfast with arugula, asparagus, and a poached egg a few times and it is delicious, fresh, and filling. I'm doing Whole 30 right now, so this recipe is a great start to my day.
So, I had this dream last night that I produced an amazing quarterly magazine (that was actually made of fabric) with James Franco (he was not a celebrity in the dream). We traveled around in a van and took photos and, even though I thought it would completely bomb, our magazine was wildly successful. So now I think maybe I should look into the feasibility of fabric magazines... For real though, I have been having weirdly vivid dreams, which I've heard a bunch of people in the Whole 30 forums say is a side effect of the major switch in diet.
I hope you are having a stellar week - even though I'm guessing a few of you reading this might have a bit of sad, almost-spring snow blanketing your surroundings. Take heart, I do too, and it hasn't stopped the excellent spring produce (I cannot get enough radishes!) from hitting the stores. Enjoy this recipe. If you make it let me know by using the hashtag #thishealthytable or @thishealthytable on Instagram or Facebook.
Arugula, Asparagus & a Poached Egg
Makes 2 servings | Prep Time: 5 minutes | Total Time: 20 minutes
dash of white vinegar
2 very fresh eggs
1 tablespoon olive oil
1 bunch asparagus, woody ends removed
2 cups arugula
salt and pepper
juice of one lemon
Crack the eggs into individual ramekins or small bowls.
Boil at least six cups of water in a large pot, reduce to a heavy simmer and use a spoon to create a whirlpool. Add the vinegar.
Drop one egg into the center of the whirlpool and let cook for three minutes. Remove with a slotted spoon and place on a piece of paper towel.
Add the second egg to the pot and repeat the process.
Meanwhile, in a medium-size frying pan, heat the olive oil over medium high heat.
Add the asparagus and cook for at least 6 to 7 minutes or until tender. Use tongs to move it often so all sides of the asparagus are cooked.
Add one cup of arugula, half the asparagus, and one egg to each bowl. Sprinkle with salt, pepper, and lemon juice and serve immediately.