Poached Eggs with Asparagus and Mushrooms | Healthy Brunch

Name: Poached Eggs with Asparagus and Mushrooms | Healthy Brunch
Total time: 15 min
Ingredients: 2 tablespoons Olive oil; 8 ounces Mushrooms; 12 ounces Asparagus (end cut off and consider peeling the end tips to make more tender); 1 cup Leeks (cleaned well and sliced thinly); Salt and pepper (to taste); Water (enough to make your sauce pan ¾ filled); 1 tablespoon Vinegar (white); 4 Eggs (whole); 1/4 cup Parmesan cheese (optional)

www.hwcmagazine.com

Low Carb Poached eggs with Sautéed Asparagus and Mushrooms is an easy breakfast or brunch recipe that can be on your table in 15 minutes.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.hwcmagazine.com.

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Ingredients

2 tablespoons Olive oil
8 ounces Mushrooms
12 ounces Asparagus (end cut off and consider peeling the end tips to make more tender)
1 cup Leeks (cleaned well and sliced thinly)
Salt and pepper (to taste)
Water (enough to make your sauce pan ¾ filled)
1 tablespoon Vinegar (white)
4 Eggs (whole)
1/4 cup Parmesan cheese (optional)