1

Poached Eggs with Asparagus and Dill

Total Time
18 min
Prep
6 min
Cook
12 min
Serves
2
Difficulty
Easy
Ingredients

distilled vinegar

2 tsp, white

egg(s)

2 large

uncooked asparagus

25 spear(s), medium, (about 1/2 bunch) pencil (thin) spears, trimmed

fresh lemon juice

1 Tbsp

extra virgin olive oil

1 tsp

dill

1 Tbsp, chopped

table salt

¼ tsp

black pepper

tsp

Instructions

  1. Bring 4 cups water to boil in medium deep skillet. Reduce heat to bare simmer; add vinegar. Break 1 egg into cup. Holding cup close to water, slip egg into water. Repeat with remaining egg. Cook until whites are firm but yolks are still soft, about 5 minutes. With slotted spoon, transfer eggs, one at a time, to paper towel–lined plate to drain. Keep warm.
  2. Meanwhile, combine asparagus and 1 tablespoon water in glass pie plate. Cover loosely with sheet of wax paper; microwave on High until asparagus are crisp-tender, 2–3 minutes. Drain. Drizzle lemon juice and oil over asparagus; toss until coated evenly.
  3. To serve, divide asparagus evenly between 2 plates. Top each with 1 egg and sprinkle with dill, salt, and pepper.
  4. Per serving: 12 asparagus and 1 egg
Notes
Crisp slices of bacon served alongside this dish will put it over the top. Three slices of crisp-cooked turkey bacon or reduced-fat bacon per serving will up the SmartPoints by 3.

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