Description
Oven-roasted vegetables are topped with a poached egg, and this recipe is perfectly portioned for a single-serving meal that could be served any time of day.
Ingredients
Scale
- 8 spears of Asparagus
- 1 Yukon Gold Potato, cut into bite size pieces
- 3 Tbsp Olive Oil, divided
- 1 Egg
- 1 tsp Vinegar
- Salt and Pepper
- 1 Tbsp Parmesan Cheese, shredded
- 1 tsp Lemon juice, optional
Instructions
- Preheat oven to 425 degrees.
- Cut potatoes into bite size pieces. Place into a bowl of warm water and allow to soak for 10 minutes.
- Drain and pat dry with paper towel. Toss in 1 1/2 Tbsp Olive oil. Place potatoes on non-stick baking sheet. Roast for 15-20 minutes.
- Snap ends off of asparagus. Toss in 1 1/2 Tbsp olive oil. Place on baking sheet along side the roasting potatoes. Continue roasting vegetables for 15 more minutes.
- In shallow pot or skillet, heat water until just simmering. Add in vinegar to lower the pH of the water.
- Gently slip egg into the skillet and fold over egg whites to keep egg together. Allow to simmer for 3-4 minutes or until whites have become opaque. Remove gently with a spoon and allow to drain excess water.
- Dish asparagus and potatoes onto plate, top with poached egg. Top with parmesan cheese, lemon juice and season with salt and pepper if desired.