Veggie Poached Eggs

Name: Veggie Poached Eggs
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Global
Ingredients: 237 milliliters fresh asparagus, trimmed and coarsely chopped; 237 milliliters carrots, julienned; 4 eggs; 2 Tbsps olive oil; 4 servings salt and pepper to taste; 59 milliliters spaghetti sauce

Veggie Poached Eggs is a gluten free, dairy free, and primal morn meal. This recipe serves 4. One serving contains 133 calories, 7g of protein, and 10g of fat. A mixture of asparagus, carrots, salt and pepper, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes about 35 minutes. If you like this recipe, you might also like recipes such as Eggs Sardou (New Orleans-Style Poached Eggs With Artichoke Hearts, Spinach, and Hollandaise), Nutrition in Eggs & for Poached Eggs in Tomato Sauce, and Roasted Veggie and Baby Potato Hash with a Poached Egg.

Instructions

In a large frying pan, heat the oil over medium high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add the asparagus, carrots and spaghetti sauce; cook on medium high heat until vegetables are soft. You may add a little water if necessary.

Ingredients you will need

Pasta Sauce

Vegetable

Asparagus

Carrot

Water

Push the vegetables to the side of the pan to create four spaces for the eggs. Crack eggs directly into the holes, being careful not to break the yolk. Cook until eggs are done, but the yolk is still soft. Season with salt and pepper to taste.

Ingredients you will need

Salt And Pepper