Veggie Poached Eggs

Veggie Poached Eggs

Made  times

"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."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


35 m servings 147 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 147 kcal
  • 7%
  • Fat:
  • 10.6 g
  • 16%
  • Carbs:
  • 6.2g
  • 2%
  • Protein:
  • 7.5 g
  • 15%
  • Cholesterol:
  • 186 mg
  • 62%
  • Sodium:
  • 294 mg
  • 12%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  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.


Most helpful
Most positive
Least positive

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. ...

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. ...

Other stories that may interest you