Poached Eggs and Asparagus Recipe

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Ingredients:

Serving

4 eggs
1 cube chicken bouillon (optional)
1 lb fresh asparagus, trimmed
4 slices whole wheat bread
4 slices cheddar cheese
1 tbsp butter
salt and pepper to taste

Directions:

Fill a saucepan half way full of water. Bring to a boil and stir in the bouillon cube until dissolved. Crack one egg into a measuring cup or large spoon and gently slip it into the boiling water. Repeat with remaining eggs. Simmer for about 5 minutes over medium heat. Remove with a slotted spoon and keep warm
Meanwhile, Place the asparagus into a saucepan and fill with enough water to cover. Bring to a boil, and cook until asparagus is tender, about 4 minutes. Drain.
Toast the bread to your desired darkness. Spread butter onto each piece of toast. Top with a slice of cheese, then a poached egg and finally, asparagus. Season with salt and pepper and serve immediately.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	304.86 Kcal (1276 kJ)
Calories from fat	157.73 Kcal
		% Daily Value*
Total Fat	17.53g	27%
Cholesterol	200.84mg	67%
Sodium	628.28mg	26%
Potassium	373.9mg	8%
Total Carbs	19.65g	7%
Sugars	4.46g	18%
Dietary Fiber	3.43g	14%
Protein	18.09g	36%
Vitamin C	6.8mg	11%
Iron	4.6mg	26%
Calcium	296.5mg	30%

Amount Per 100 g
Calories	139.25 Kcal (583 kJ)
Calories from fat	72.05 Kcal
		% Daily Value*
Total Fat	8.01g	27%
Cholesterol	91.74mg	67%
Sodium	286.98mg	26%
Potassium	170.79mg	8%
Total Carbs	8.97g	7%
Sugars	2.04g	18%
Dietary Fiber	1.57g	14%
Protein	8.26g	36%
Vitamin C	3.1mg	11%
Iron	2.1mg	26%
Calcium	135.4mg	30%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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