Arugula and Asparagus Breakfast Bowl

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This arugula and asparagus breakfast bowl with a poached egg is 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.

Ingredients You'll Need

• 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

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How to Make this Recipe

• 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. 

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