Poached Egg & Asparagus



    • 1 pound asparagus
    • 1 large shallot, thinly sliced
    • 1 tablespoon unsalted butter
    • 2 large eggs
    • 8 ounces parmesan cheese or 1 ounce truffel, shaved
    • Coarse salt and freshly gound black pepper


    1. For the poaching liquid, start with 3 inches of water in a saucepan or non-stick skillet.Bring to a simmer.
    2. Add either vinegar or lemon juice (1 teaspoon for each cup of water).
    3. Bring liquid to a boil, add eggs, then immediately remove from heat and cover. Eggs must be runny, so let them sit for 3 to 5 minutes.
    4. In a large skillet, melt butter over medium-high heat. Add shallots and cook for 1 minute.
    5. Add the asparagus. Cook for 5 minutes and season with a little salt and pepper.
    6. Once cooked serve immediately, topped with a warm poached egg and parmesan or truffel shaving

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    Peggy Kotsopoulos is a Registered Holistic Nutritionist, Health Educator, and Culinary Consultant focused on teaching REAL health through lifestyle and dietary choices that are easy and delicious. She whips up healthy and delicious meals on her own TV show Peggy K’s Kitchen Cures on Z Living. Originally working in investments in Toronto, Canada, Peggy found her true passion for nutrition and healthy eating by bringing her own guilt-free goodies to corporate meetings as an alternative to bagels and danishes. As colleagues and clients became intrigued, Peggy started leading seminars and founded a company-wide corporate wellness program. Seven years later, Peggy followed her passion to the United States where she became certified as a Health Educator, and graduated from Living Light Culinary Arts Institute in California. She is the founder of beVibrant consulting in Toronto, where she develops wellness programs for large corporate clients, schools, and food establishments. Peggy is the resident nutritionist for CBC’s Steven and Chris show, and has been featured in major publications including Fitness Magazine, Shape and Yahoo! Shine.