Include in Print View:

Chapter 10: Eggs, The Complete Mediterranean Cookbook

Chapter 10: Eggs, the Complete Mediterranean Cookbook recipe image
This elegant dish transforms simple eggs into a sophisticated Mediterranean meal. The key is poaching the eggs gently in water and olive oil to create tender whites while keeping the yolks runny. Fresh asparagus, cut on the bias, adds a vibrant crunch and earthy sweetness that complements the rich eggs. Finished with a drizzle of high-quality extra-virgin olive oil, this recipe offers a perfect balance of texture and flavor. It is ideal for a light lunch, a quick dinner, or a healthy breakfast. The preparation is straightforward, requiring only basic kitchen tools and minimal active time. Serve immediately to enjoy the contrast between the warm, soft eggs and the crisp-tender green vegetables.
Cuisine:
Courses:
Difficulty: Intermediate
Calories: 371.9
Dietary: Gluten-free, Vegetarian
Description
This elegant dish transforms simple eggs into a sophisticated Mediterranean meal. The key is poaching the eggs gently in water and olive oil to create tender whites while keeping the yolks runny. Fresh asparagus, cut on the bias, adds a vibrant crunch and earthy sweetness that complements the rich eggs. Finished with a drizzle of high-quality extra-virgin olive oil, this recipe offers a perfect balance of texture and flavor. It is ideal for a light lunch, a quick dinner, or a healthy breakfast. The preparation is straightforward, requiring only basic kitchen tools and minimal active time. Serve immediately to enjoy the contrast between the warm, soft eggs and the crisp-tender green vegetables.
Ingredients
  • 3 Tablespoons extra-virgin olive oil
  • 8 Ounces asparagus, trimmed and cut on bias into 1/4-inch lengths
  • 12 Large eggs
  • 2 Tablespoons water
Directions
  1. 1
    Heat a large non-stick skillet over medium heat.
  2. 2
    Add the olive oil and swirl to coat the bottom evenly.
  3. 3
    Add the cut asparagus pieces and saut&# 195;© for 3-4 minutes until tender-crisp.
  4. 4
    Remove asparagus from the skillet and set aside on a plate.
  5. 5
    Pour the water into the same skillet and bring to a gentle simmer.
  6. 6
    Crack each egg into a small bowl, then gently slide it into the simmering water.
  7. 7
    Cover the skillet and cook for 3-4 minutes until whites are set but yolks are still runny.
  8. 8
    Remove eggs with a slotted spoon and place on top of the warm asparagus.
  9. 9
    Season with salt and pepper to taste before serving.

Nutrition Facts

Amount Per Serving
Calories 371.9kcal
% Daily Value *
Total Fat 28.1g44%
Saturated Fat 6.5g33%
Cholesterol 559.5mg187%
Sodium 190.0mg8%
Total Carbohydrate 9.4g4%
Dietary Fiber 4.2g17%
Sugars 5.5g
Protein 23.9g48%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: eggs, asparagus, poached, olive oil, mediterranean, breakfast, lunch, vegetarian, healthy, easy, quick, protein, green vegetables, simple, flavorful, light meal, fresh, home cooking, balanced, nourishing
Read it online: https://www.chefs-mate.com/recipe/chapter-10-eggs-the-complete-mediterranean-cookbook-2/