arugula and asparagus in a bowl with poached egg

Arugula and Asparagus Breakfast Bowl

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This arugula and asparagus breakfast bowl with a poached egg is a delicious, fresh, and filling. The poached egg is essential – if you don’t know how to poach an egg to perfection, check out this excellent video.

arugula and asparagus in a bowl with poached egg

Ingredients for This Healthy Breakfast Bowl

  • 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

How to Make this Arugula and Asparagus Breakfast Bowl

  • 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. 

Yield: 2 servings

Arugula and Asparagus Breakfast Bowl

arugula and asparagus in a bowl with poached egg

This arugula and asparagus breakfast bowl with a poached egg is a delicious, fresh, and filling.

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes

Ingredients

  • 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

Instructions

  1. Crack the eggs into individual ramekins or small bowls. 
  2. 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.
  3. 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. 
  4. Add the second egg to the pot and repeat the process. 
  5. Meanwhile, in a medium-size frying pan, heat the olive oil over medium-high heat. 
  6. 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. 
  7. Add one cup of arugula, half the asparagus, and one egg to each bowl. Sprinkle with salt, pepper, and lemon juice and serve immediately. 

Nutrition Information:

Yield:

2

Serving Size:

1

Amount Per Serving: Calories: 144Total Fat: 12gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 186mgSodium: 226mgCarbohydrates: 3gFiber: 1gSugar: 1gProtein: 7g
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