Not just for breakfast, eggs are packed with antioxidants, protein and nutrients critical for fighting disease and maintaining good health. Roasted mushrooms and asparagus add an earthy flavor that pairs deliciously with eggs.
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1 pound asparagus
24 small shitake mushrooms
2 tablespoons extra-virgin olive oil
1/4 teaspoon kosher salt
1/4 + 1/8 teaspoon freshly ground black pepper
2 teaspoons white wine vinegar
4 large eggs
8 fresh chives, chopped
- Heat the oven to 425 F. Trim the bottoms of the asparagus (about 2 inches). Using a vegetable peeler, peel the lower 3 inches of each stalk. Place the asparagus on a rimmed sheet pan.
- Remove and discard the stems from the mushrooms, and then slice the caps thinly. Add them to the pan of asparagus. Drizzle with the oil and sprinkle with 1/8 teaspoon salt and 1/4 teaspoon pepper. Toss and then arrange in a single layer. Roast until the asparagus and mushrooms are just tender, 10 to 12 minutes.
- Fill a medium skillet 3/4 full with water. Bring to a boil then lower to a gentle simmer. Add the vinegar. One at a time, crack each egg into a small ramekin. Then, lower the ramekin to just above the surface of the simmering water and gently let the egg slip out. Cook until the whites are set but the yolks are still soft, three to four minutes. Use a slotted spoon to lift eggs onto a paper towel-lined plate.
- Divide the asparagus and mushrooms among plates and top each with a poached egg. Sprinkle the eggs with the chopped chives and the remaining 1/8 teaspoon salt and 1/8 teaspoon pepper.
Nutrition information (per serving)
Serving size = 1 egg and 1/4 of the vegetable mixture
Total fat: 12 g
Saturated fat: 2.5 g
Protein: 10 g
Carbohydrate: 21 g
Dietary fiber: 5 g
Sugar: 6 g
Cholesterol: 215 mg
Sodium: 190 mg
— Developed by Sara Quessenberry for Cleveland Clinic Wellness.