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  • Dinner

Poached Eggs with Asparagus & Mushrooms on Sweet Potato Toast

Try this as a no-fuss alternate to traditional English muffins for a savoury summer breakfast. Adding seasonal asparagus is a great way to add veggies to your morning routine. Top with mushrooms and feta for over the top deliciousness.

Prep Time

Servings

2

1 large sweet potato, sliced lengthwise into 4 – 1/4” slices (4)

1 Tbsp canola oil 15 mL)

2 small shallots, thinly sliced (2)

1 Tbsp fresh thyme (15 mL)

4 large mushrooms, thinly sliced (4)

12 spears of asparagus,trimmed and outer layer of stalk peeled (12)

4 eggs (4)

¼ cup feta cheese,crumbled (60 mL)

1-2 Tbsp fresh chives,minced (15-30 mL)

1/8 tsp salt (0.5 mL)

1/8 tsp pepper (0.5 mL)

Sweet Potato

  1. Pre-heat oven to 400°F (200°C) Place sweet potato slices on a parchment paper lined baking sheet. Brush tops with 1 Tbsp (15 mL) canola oil. Bake slices for about 15 minutes or until potato is tender. Remove from oven and set aside.

Sauté Shallots, Thyme & Mushrooms

  1. Meanwhile, heat 1 Tbsp canola oil (15 mL) in a medium size frying pan, over med-high heat. Add shallots and thyme and sauté for 1-2 minutes. Add mushrooms and continue to sauté for 3-5 minutes until mushrooms begin to brown.
  2. Remove mushrooms from heat and set aside for assembly.

Steam Asparagus

  1. Place asparagus in a steamer basket set over boiling water. Steam covered, until easily pierced with a sharp knife, 2-6 minutes, depending on size of the stalks.
  2. Remove from steamer basket and rinse asparagus under cold water to stop the cooking process. Place on paper towels to remove excess water and set aside.

Poached Eggs

  1. In a large pot, bring 3-inch (8 cm) of water to a gentle simmer over medium heat. Crack one egg into a fine mesh sieve set over top of a bowl. Let the watery white run through and discard. Transfer egg into another small bowl or ladle.
  2. With a slotted spoon stir poaching water to create a whirlpool, then gently transfer egg into centre of the whirlpool.
  3. Gently crack each egg into simmering water and set timer for 3 minutes.

Assembly

  1. Meanwhile , place sweet potato slices on individual serving plates.
  2. Top sweet each potato slice with 3 spears of asparagus. Divide mushroom mixture over top of asparagus. Sprinkle each one with 1 Tbsp (15 mL) of feta cheese, and 1 poached egg.
  3. Season with salt, pepper and chives. Serve immediately.

Ingredients

1 large sweet potato, sliced lengthwise into 4 – 1/4” slices (4)

1 Tbsp canola oil 15 mL)

2 small shallots, thinly sliced (2)

1 Tbsp fresh thyme (15 mL)

4 large mushrooms, thinly sliced (4)

12 spears of asparagus,trimmed and outer layer of stalk peeled (12)

4 eggs (4)

¼ cup feta cheese,crumbled (60 mL)

1-2 Tbsp fresh chives,minced (15-30 mL)

1/8 tsp salt (0.5 mL)

1/8 tsp pepper (0.5 mL)

Did you know?

Did you know?

Directions

Sweet Potato

  1. Pre-heat oven to 400°F (200°C) Place sweet potato slices on a parchment paper lined baking sheet. Brush tops with 1 Tbsp (15 mL) canola oil. Bake slices for about 15 minutes or until potato is tender. Remove from oven and set aside.

Sauté Shallots, Thyme & Mushrooms

  1. Meanwhile, heat 1 Tbsp canola oil (15 mL) in a medium size frying pan, over med-high heat. Add shallots and thyme and sauté for 1-2 minutes. Add mushrooms and continue to sauté for 3-5 minutes until mushrooms begin to brown.
  2. Remove mushrooms from heat and set aside for assembly.

Steam Asparagus

  1. Place asparagus in a steamer basket set over boiling water. Steam covered, until easily pierced with a sharp knife, 2-6 minutes, depending on size of the stalks.
  2. Remove from steamer basket and rinse asparagus under cold water to stop the cooking process. Place on paper towels to remove excess water and set aside.

Poached Eggs

  1. In a large pot, bring 3-inch (8 cm) of water to a gentle simmer over medium heat. Crack one egg into a fine mesh sieve set over top of a bowl. Let the watery white run through and discard. Transfer egg into another small bowl or ladle.
  2. With a slotted spoon stir poaching water to create a whirlpool, then gently transfer egg into centre of the whirlpool.
  3. Gently crack each egg into simmering water and set timer for 3 minutes.

Assembly

  1. Meanwhile , place sweet potato slices on individual serving plates.
  2. Top sweet each potato slice with 3 spears of asparagus. Divide mushroom mixture over top of asparagus. Sprinkle each one with 1 Tbsp (15 mL) of feta cheese, and 1 poached egg.
  3. Season with salt, pepper and chives. Serve immediately.

Nutritional Analysis

Calories

357

Total Fat

22.1 g

Saturated Fat

6.6 g

Cholesterol

403 mg

Sodium

479 mg

Carbohydrates

21.8 g

Fiber

5.2 g

Sugar

7.6 g

Protein

21.5 g

Potassium

806 mg

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