Poached Egg on Roasted Asparagus with Creamy Mustard Sauce
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Cook time: 
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Serves: 1
 
Ingredients
  • 1 Egg
  • 10 Asparagus Stalks
  • 2 Tbsp. Fage 0% Greek Yogurt
  • 1 tsp. Whole Grain Dijon Mustard
  • Drizzle of Extra Virgin Olive Oil
  • Black Pepper to taste
  • Sea Salt (optional) to taste
Instructions
  1. Preheat oven to 400°
  2. Place asparagus on an oven safe dish and drizzle lightly with extra virgin olive oil. Place in the preheated oven for 10 minutes.
  3. Mix Greek yogurt and mustard together in a small dish, set aside.
  4. In the last couple of minutes of the asparagus roasting, fill a cereal bowl with water. Crack an egg into the bowl of water and set in the microwave on high for 2 minutes. If you like your egg yolk more cooked than runny, cook longer in 10 second intervals until desired yolk consistency is reached.
  5. Remove asparagus from the oven and spoon the creamy mustard mixture over the top evenly.
  6. Remove egg from water with a slotted spoon and place on top of asparagus. Garnish with salt and pepper to taste.
  7. How easy was that?! And to make it for a guest, simply double the ingredients. Now that's my kind of breakfast!
Recipe by The Pescetarian and the Pig at https://www.thepescetarianandthepig.com/2013/03/11/poached-egg-on-roasted-asparagus-with-creamy-mustard-sauce/