|Prep Time||5 minutes|
|Cook Time||10 minutes|
- 2 whole eggs
- 5-6 stems asparagus cut off woody ends
- 1 pinch fox point seasoning Penzeys Spice; optional
- 1 pinch salt and pepper
- 1 T olive oil
- When using asparagus I never just go up 2-3 inches and cut the bottoms off of the stems. I like to hold the asparagus stem at each end and bend. The stem will break where it needs to be trimmed. I do that to one stem and then line the rest up as a guide and cut accordingly.
- After you have removed the woody ends off your asparagus, place a medium size cast-iron pan over medium heat. Add olive oil to the pan, allowing that to warm up with the pan.
- When your pan is nice and warm add the asparagus stems and give the pan a shake; coating all the stems with the olive oil in the pan. To the asparagus add salt and pepper; or fox point seasoning to season it (do not do both because the fox point is already salty enough). Don't stress if you don't have fox point seasoning, but I would look into purchasing it if you are looking for a good pre mixed seasoning.
- Sauté the stems for 5-7 minutes or until the stems start to soften. I personally like a little crunch to mine so I rarely cook them longer than 5 minutes.
- Once the asparagus is finished sautéing, add them to your plate while we poach some eggs!!
Poached Egg Instructions
- Find a small sauce pan, fill it up with 3/4 water and place it over medium high heat.
- To the sauce pan add a splash of white vinegar and bring to a boil. While that is coming to a boil, crack an egg into a small bowl.
- Now that the water is boiling, stir the boiling water creating a vortex (water tornado). Carefully slide the egg into the vortex. Wait 2-3 minutes then lift the egg out of the water with a slotted spoon. There you have it one perfectly poached egg.
- Repeat egg poaching process with the second egg.
- Once both are cooked add them to your plate and enjoy your healthy, carb free breakfast!!
Leave a Reply