Garlic Roasted Asparagus w/ Poached Egg
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 2
  • 2 eggs
  • ½ lb asparagus
  • 1 tsp vinegar
  • 1 tbsp olive oil
  • ¼ tsp salt
  • ½ tsp pepper
  • ½ tsp garlic powder
  • ½ tsp basil (chopped)
  • 1 lemon
  1. Preheat the oven to 425F.
  2. Place the asparagus on a baking sheet, drizzle with olive oil and season with salt, pepper, garlic and basil.
  3. Bring a medium pot of water to boil on the stove.
  4. Roast the asparagus at 425F until they begin to wrinkle (about 10-12 minutes).
  5. To poach the eggs, turn the boiling water down a notch and add vinegar to the water.
  6. Begin to stir the water to create a whirlpool, then place one egg into the center of the pool using a ladle.
  7. Let the egg swirl and cook until cooked to your desired doneness (about 4-5 minutes) and remove with a slotted spoon.
  8. Repeat with the second egg.
  9. Split the asparagus between two plates, top each with one egg, and squeeze the juice of half a lemon over each before serving.
Nutrition Information
Serving size: 1 egg w/ asparagus Calories: 123 Fat: 12 g Saturated fat: 4 g Carbohydrates: 2 g Sugar: 1 g Fiber: 1 g Protein: 7 g
Recipe by Savour the Senses at