This is a quick breakfast recipe that I got off of Donna Hay's Website. She is an awesome Australian food editor and cookbook author. I made some adjustments to the recipe but overall it is the same thing. This was super tasty for my lovely brunch I made on this chilly Saturday morning. If you haven't tried poached eggs they are fun to make. Plus being poached they give a different feel to your standard boring eggs in the morning.
Healthy Tidbits: High in Iron, Phosphorus, Riboflavin, Selenium, Vitamin A&C, and protein.
Servings: 2 Size: 2 eggs, 6 asparagus spears, 2 sweet potato nests Calories: 225 Fat: 9.1g Carbs: 20.8g Fiber: 5.4g Protein: 17.5g Sugar: 8.4g Sodium: 174mg
- 4 eggs
- 12 asparagus spears
- 1 sweet potato
- 1/2 onion
- 1 egg white
- 1/4 tsp rosemary
- 1/4 tsp thyme
- pepper and salt to taste
Sweet potato nests: Mix grated sweet potato and grated onion with rosemary, thyme and 1 egg white, Pic 1. Scoop out four nests onto parchment paper on a baking sheet. Flatten and shape and bake at 400 for 15 minutes until brown and crispy edges.
Asparagus: Washa and remove ends and sprinkle with pepper and salt roast in oven at 400 for 8 minutes.
Poached Eggs: this is a great tutorial on how to poach eggs over on Smitten Kitchen.
Layer and serve hot! Yum, Yum!