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Grilled Asparagus with Poached Egg and Greens - delicious savory breakfast or bruch when you're craving something fancier. Healthy and actually really easy to make! We love this recipe! | thehealthfulideas.com

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Grilled Asparagus with Poached Egg and Greens

Recipe by Veronika Sykorova

Most people tend not to like asparagus but when you cook it right, it's super delicious and satisfying. This dish is great for a quick lunch or Sunday brunch.

  • Total Time30 minutes
  • Yield2 1x
  • DietVegetarian

Ingredients

Scale
  • 12 asparagus spears
  • mixed herbs
  • 1/4 tsp chilli flakes or to taste
  • 1 small yellow onion
  • 1 clove garlic
  • extra virgin olive oil (if you don't want to roast with olive oil, add avocado or coconut oil instead)
  • 1 head of lettuce of choice
  • 10 cherry tomatoes
  • garlic powder (optional)
  • sea salt, pepper
  • 2 eggs
  • fresh herbs for decoration - oregano, parsley (optional)

Instructions

  1. Wash your asparagus and snap off the ends. Put them in a baking dish and season with dried herbs, chilli flakes, sea salt, and pepper. Roughly cut up 1 clove of garlic, slice the onion and spread it on top of the asparagus.
  2. Drizzle with olive oil and set aside. Preheat your broiler to medium heat.
  3. Wash your cherry tomatoes and greens of choice and dry the greens with a paper towel a little so they're not so wet.
  4. Cut the cherry tomatoes into quarters and the lettuce into small pieces. Add both to a bowl, drizzle with olive oil, and season with sea salt, pepper, and garlic powder to taste.
  5. Pop the asparagus into the oven and broil on medium for 15 minutes or until crispy and toss every 5 minutes.
  6. Meanwhile, poach the eggs.
  7. Crack the eggs into two separate cups.
  8. Bring some water with a pinch of sea salt to a boil and turn off the heat.
  9. Simply add the eggs into the water and cover with a lid and let it poach for 3-4 minutes.
  10. If you're making only 1 egg, you can swirl the water with a spoon and drop the egg into the middle of the sauce pan.
  11. Divide the salad into two parts, put it onto a plate along with the grilled asparagus and poached egg.
  12. Top with fresh herbs and enjoy!

Notes

Store any leftovers in an airtight container in the fridge for 1-2 days. Poached eggs are best eaten fresh.

  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American

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