Soft Poached Egg with Cheddar, Asparagus, Artichokes and Fingerling Potatoes
INGREDIENTS
- 1 lb. (2 cups) fingerling potatoes, cut lengthwise into quarters
- 2 tsp. olive oil
- 2-1/2 cups (8 oz.) crimini mushrooms
- 1 bunch (1 lb.) fresh asparagus, trimmed
- 2 cloves garlic, minced
- 1/4 cup thinly sliced red onion
- 5 artichoke hearts, quartered
- 1/4 tsp. freshly ground black pepper
- 1 cup (4 oz.) Sargento® Shredded Reduced Fat Sharp Cheddar Cheese, divided
- 1/4 cup julienned sun-dried tomatoes in oil, drained
- =Poached eggs:
- 1/4 cup white vinegar
- 4 large eggs
DIRECTIONS
- 1
Heat 1-1/2 cups water in large skillet on medium-high; bring to a low boil. Add potatoes, cover and cook until fork tender, about 10 minutes. Drain water from pan and pour potatoes onto plate. Meanwhile, fill a medium pot with 8 cups water and add vinegar. Heat on medium-high to bring water to a low boil.
- 2
Heat oil in skillet on medium. Add mushrooms, asparagus, garlic and onion and sauté until mushrooms have released water and browned slightly, about 4 minutes. Add potatoes, artichokes and pepper and cook until hot. Turn off heat.
- 3
Adjust the heat setting for the pot of water so only small bubbles gently rise to the surface. Do not boil. One by one, crack eggs into a 1/2 cup ladle or measuring cup and then slowly lower the cup under water. Gently pour each egg in water. Cook for 2 minutes or until whites are opaque and firm, and yolks are still runny. Meanwhile, stir 3/4 cup cheese into the vegetables until it melts. Divide vegetables among 4 plates and sprinkle with tomatoes and remaining cheese. Gently lift cooked eggs one at a time with slotted spoon and place on top of vegetables.
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See Nutrition Facts
Serves: 4
Amount Per Serving
Calories 316
Total Fat 13.3g
Saturated Fat 5.2g
Trans Fat 4.9g
Polyunsaturated Fat 1.6g
Cholesterol 206mg
Sodium 433mg
Carbohydrates 33g
Protein 22g
Dietary Fiber 6g
Vitamin A 191%
Vitamin C 31%
Calcium 332%
Iron 5%
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