Breakfast & Brunch

Poached Egg with Cheddar, Asparagus, and Potatoes

Prep Time: 15 min  |  Cook Time: 25 min  |  Servings: 4  |  Calories: 316
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Poached Egg with Cheddar, Asparagus, and Potatoes
Prep Time
15 min
Cook Time
25 min

Fill a bowl with delicious cooked potatoes, crimini mushrooms, tender asparagus, artichoke hearts and sun-dried tomatoes simmered with garlic and onion. Sprinkle Sargento® Shredded Reduced Fat Sharp Cheddar Cheese on top before placing perfectly poached eggs over this masterpiece for an upgraded breakfast.

  • 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
  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.

Serving Size 4

Calories 316

*Percent Daily Values (DV) are based on a 2,000 calorie diet.

Amount/Serving %DV*
Total Fat 13.30g 21%
Sat. Fat 5.20g 26%
Mono Unsat. Fat 4.90g
Poly Unsat. Fat 1.60g
Cholesterol 206mg 69%
Sodium 434mg 18%
Total Carbohydrate 33g 11%
Dietary Fiber 6g 24%
Sugars 0g
Protein 22g
Vitamin A 191RE
Vitamin C 31mg 52%
Calcium 333mg 33%
Iron 5mg 28%