Eggs with Roasted Asparagus & Truffle Oil

Product Wellness Keys
  • Fat Free
  • Fruits - Vegetables
  • Heart Healthy
  • Gluten Free
  • High Calcium
  • High Fiber
  • Lactose Free
  • Low Calorie
  • Low Fat
  • Low Sodium
  • Sugar Free
  • Vegan
  • Lean
  • Whole Grain
  • Diabetes
  • High Calorie
Read more about Wellness Keys
Nutritional Info
Each serving (1 egg, 5 asparagus tips) contains 190 calories, 3 g carbohydrate, (1 g fiber), 10 g protein, 17 g fat, (4 g saturated fat), 190 mg cholesterol, and 100 mg sodium.
SAVE TO RECIPE BOX
  • Calories per Serving: 190
  • Servings: 8
Eggs with Roasted Asparagus & Truffle Oil

Ingredients

You'll Need

2 large skillets, shallow-sided ramekin, baking sheet

Directions

  1. Preheat oven to 450 degrees. Toss asparagus and 3 Tbsp pure olive oil in large bowl; season with salt and pepper. Arrange in single layer on parchment paper-lined baking sheet. Roast, 8-10 min. Arrange in 8 bundles on large serving platter. Set aside.
     
  2. Heat 1 inch of water in each skillet on MED to simmer. Adjust to slow simmer. Add 3 Tbsp rice vinegar to each skillet.
     
  3. Crack eggs carefully, one at a time, into ramekin. Gently slide each egg, one at a time, into simmering water (4 eggs per skillet). Cook until whites are set, about 3 min. Using a slotted spoon, remove one egg at a time and place on top of each asparagus bundle.
     
  4. Sprinkle each egg with grated cheese and chives; drizzle with truffle oil. Season with pepper.
Chef Tips
If you have roasted asparagus in advance, heat about 2-3 min just until reheated.

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