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Veggie Poached Eggs

SUBMITTED BY: SWEETYSJD PHOTO BY: astrid

"Delicious and easy to make. A definite crowd pleaser, and there are many variations by using different vegetables, including broccoli, cauliflower and mushrooms. Season with your choice of spices."
RECIPE RATING:
The reviewer gave this recipe 2 stars. This recipe average a 4 star rating.
Read Reviews (2)
PREP TIME  15 Min
COOK TIME  20 Min
READY IN  35 Min

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 1 1/2 tablespoons olive oil
  • 1 cup fresh asparagus, trimmed and coarsely chopped
  • 1 cup carrots, julienned
  • 1/4 cup spaghetti sauce
  • 4 eggs
  • salt and pepper to taste

DIRECTIONS

  1. In a large frying pan, heat the oil over medium high heat. Add the asparagus, carrots and spaghetti sauce; cook on medium high heat until vegetables are soft. You may add a little water if necessary.
  2. 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. Remove from heat and serve immediately.
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REVIEWS

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 10, 2005 by MATTHEWF335
Nice idea, putting the eggs right in the veggies. I didn't like the idea of the spaghetti... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 9, 2005 by Theresa M
I make a chunky veggie spaghetti sauce and had some leftovers on the stove when I found this... MORE


 
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Nutritional Information
Veggie Poached Eggs

Servings Per Recipe: 4

Amount Per Serving

Calories: 148

  • Total Fat: 10.5g
  • Cholesterol: 212mg
  • Sodium: 384mg
  • Total Carbs: 6.2g
  •     Dietary Fiber: 1.8g
  • Protein: 7.6g

VIEW DETAILED NUTRITION

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