SERVES: 4
PREP TIME: 20 min
COOK TIME: 10 min
READY TIME: 30 min
CALORIES: 189 (per serving)
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INGREDIENTS
- 85 g (2 ¾ oz) butter
- 1 tablespoon sage leaves 500 g (1 lb) fresh asparagus
- 4 eggs
- Parmesan cheese shavings
- Cracked black pepper
INSTRUCTIONS
1 Place butter and sage in a saucepan over low heat, allow to bubble until they turn golden brown and keep warm.
2 Trim ends from asparagus and steam until tender. While asparagus is steaming have a frypan full of simmering water to poach the eggs.
3 Place eggs in simmering water one at a time and poach for 3-4 minutes or until whites are firm and yolks are soft.
4 Place asparagus on warmed serving plates. Remove eggs from frypan with a slotted spoon and place on top of asparagus. Top with the browned butter, parmesan shavings and lots of cracked pepper. Serve immediately.
NUTRITION FACTS
Calories: 188.9 Kcal
Fat: 11.3 g
Cholesterol: 375.9 mg
Carbs: 5.3 g
Protein: 16.9 g