Poached Eggs with Asparagus and Tomatoes
This simple, yet artfully composed meal features just three ingredients, each of which shines equally on the plate.
|1 bunch (1 lb.)||asparagus, trimmed|
|1 cup||grape tomatoes|
|1 Tbsp||olive oil|
|Salt and pepper, to taste|
Preheat oven to 425° and prepare a baking sheet with aluminum foil or parchment paper.
Spread the asparagus and tomatoes on the prepared baking sheet, then drizzle with olive oil. Season with salt and pepper. Bake 12-15 minutes, until tender.
Meanwhile, in a large saucepan, heat 2-3 inches of water to boiling. Break one egg into a small bowl. Slip the egg into boiling water, then reduce to a simmer. Cook 3-5 minutes, until egg white is completely set. Use a slotted spoon to remove the egg, then place on a paper towel-lined plate. Repeat with remaining eggs.
Serve eggs over roasted asparagus and tomatoes and season with additional pepper if desired.
- Calories: 135
- Total fat: 8g
- Saturated fat: 2g
- Carbohydrate: 9g
- Dietary Fiber: 3g
- Protein: 9g
- Cholesterol: 185mg
- Sodium: 140mg
Vegetable: 1 cup