The Healthy Touch: Poached Eggs on Oven Roasted Tomatoes, Sliced Avocado and Roasted Asparagus Spears

Yesterday I posted a menu that reflects the new health conscious lifestyle that I have adopted. This dish is a vibrant play on the old Benedict classic. Today I will show you how to execute this dish.

The key to this dish is technique. There are 3 different techniques involved in creating this dish.

First, you need to know how to oven roast Roma tomatoes. You can find out how from a guest post I did a while back for Tom Naughton’s Fat Head website.

Put a large pot of water on to boil, and place a good glop (that is a technical term BTW) of white vinegar in the water. Turn the water down to a simmer, and stir the vinegar throughout the pot. (This prevents the eggs from separating while you poach them.)

Second, you need to roast asparagus spears.

Keep it simple, olive oil, sea salt, and cracked black pepper

Toss in a little olive oil, sea salt, and freshly cracked black pepper. Roast them under the broiler or a hot oven until they are tender-crisp. (About 3 to 4 minutes.)

Third, you will need to know how to poach eggs. Crack your eggs into the simmering water. (Simmering means that you can see small bubbles floating to the surface, not a roiling boil!)

Simmering water = little bubbles floating to the surface. This is extremely important.

Cook your eggs to the doneness that you like, and remove them with a slotted spoon. Place them on a towel to drain the liquid.

Nothing is worse than a watery egg, so make sure it is well drained.

Plate your tomatoes on the plate:

Plate your tomatoes like so

Set up your plate with the avocado slices, your asparagus spears:

Right there that looks like a great dish!

Then place your eggs on top. Allow room for the Roma tomatoes, avocado and asparagus to show. There is no sense covering up your handiwork!

A healthy start to your day. Delicious too.

Serve immediately, otherwise the eggs will overcook.

Poached Eggs on Oven Roasted Tomatoes, Sliced Avocado and Roasted Asparagus Spears

Servings: 1

Net carbohydrates: 15.48g

Ingredients:

• 1 gallon water, simmering
• 1 tablespoon white winegar
• 2 free-range organic eggs
• 6 asparagus spears, trimmed to 3 inch lengths
• 1 tablespoon olive oil
• pinch sea salt
• a turn of freshly cracked black peppercorns
• 2 Roma tomatoes, oven roasted
• 1/4 avocado, peeled, sliced thinly

Method:

1. Ensure your water is simmering, place the vinegar and stir the water through.
2. Toss asparagus in oil, salt and pepper; roast until tender-crisp. (About 3 to 4 minutes)
3. Place eggs carefully in simmer water; poach eggs until desired doneness. It really is up to you how much, just make sure you take them out of the water before you think they are done to your liking. They continue to cook when they are out of the water.
4. Remove eggs from water with a slotted spoon, placing them over a towel to drain the water. Be very gently, as the eggs will break if you handle them like a lumberjack. These are not fried eggs people!
5. Place the roasted Roma tomatoes on the plate, arrange the avocado around them. Finally, place the asparagus spears point up, (presentation people!)
6. Gently slide the eggs onto the plate, allowing room for the Roma tomatoes, avocado and asparagus to show. There is no sense covering up your handiwork!

What do you think of this sante item?

Tagged as: asparagus, avocado, breakfast, eggs, low carb, oven roasted, tomatoes