Recipe by SWEETYSJD
"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."
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1 1/2 tablespoons
fresh asparagus, trimmed and coarsely chopped
salt and pepper to taste
Nice idea, putting the eggs right in the veggies. I didn't like the idea of the spaghetti sauce though, so I made a gravy from a packet of the chicken seasoning that you get in ramen noodles. Spinach works really nice here; also a sprinkling of fresh parmesan right before serving
I make a chunky veggie spaghetti sauce and had some leftovers on the stove when I found this recipe so I thought I'd give it a try. Very, very good and it's a great way to use leftover veggies. I'd still like to try the original recipe with asparagus and carrots.
* Percent Daily Values are based on a 2,000 calorie diet.
Veggie Poached Eggs
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 147
** Calories from Fat: 95
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