Recipes
Poached Eggs with Butter and Asparagus
Let’s declare an end to the boring and non creative ham and cheese sandwiches, armed with unbeatable weapon of poached eggs accompanied with butter and asparagus on a fresh bread roll.
| Preparation time | 30 min |
|---|---|
| Demanding |  |
| Energetic value | 392 kcal / 1639 kJ |
| Table of nutritive values | |
Ingredients
 | 4 |
|---|---|
| 200 g | asparagus |
| 1 teaspoon | sugar |
| salt | |
| 2 tablespoons | vinegar |
| 4 | eggs |
| 4 | round bread rolls |
| 80 g | butter |
| 1 teaspoon | Vegeta Beef Stock Powder |
| 4 | sage leaves |
| 40 g | shaved parmesan |
Preparation
- Remove the hard parts of the asparagus and cook them a few minutes in salted water, in which sugar has also been dissolved.
- Into salted, boiling water add vinegar. Then break one egg into the ladle and dip into the water. Cook for 3-4 minutes.
- Cut the bread rolls in half and toast in a pan.
- Melt the butter, until it becomes golden yellow in colour.
- Add Vegeta Beef Stock Powder and sage leaves.
Serving
Serve the asparagus and poached egg on the bottom half of the toasted bread roll, dress with butter, decorate with parmesan and cover with top half of the bread roll.
Little secret
Hard parts of asparagus which have been removed, can be added to any vegetable soup. It adds delicious taste and it is very nutritional.
Nutritional information
Energetic and nutritional values are calculated per serve.
| Nutrient | Unit of measurement | Quantity | RDA (%) | |
|---|---|---|---|---|
| Women* | Men* | |||
| Total proteins | g | 14,81 | - | - |
| Total carbohydrates | g | 24,87 | - | - |
| Total fat | g | 26,10 | - | - |
| Diet fibres | g | 2,21 | - | - |
| Cholesterol | mg | 263,07 | - | - |
| Vitamin A | IU | 1284,48 | 32 | 26 |
| Niacin | mg | 5,29 | 38 | 26 |
| Vitamin C | mg | 6,60 | 9 | 7 |
| Vitamin D | IU | 40,00 | 20 | 20 |
| Calcium | mg | 219,17 | 22 | 22 |
| Phosphor | mg | 228,89 | 29 | 29 |
| Potassium | mg | 272,80 | 7 | 7 |
| Sodium | g | 1,10 | 0 | 0 |
* RDA is based on daily intake for women of 2000 kcal, for men 2900 kcal, from 25 to 50 years of age. (Data source: DRI reports - Macronutrients, Elements, Vitamins, www.nap.edu; Genesis R&D and Podravka d.d.)
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