Try this poached eggs and asparagus for breakfast – it is delicious & healthy!

When I am on the 21 Day Fix, during the week I usually have my Shakeology for breakfast because I need something quick & easy.

However, on the weekend I have more time to commit to breakfast & like to make it count.

I’ll admit I was a bit intimidated by poaching eggs… I’ve never done it before!

But it was actually not hard at all and turned out so much better than I was expecting. I definitely recommend trying it.

Ingredients:

• 10 asparagus spears, trimmed
• 2 eggs
• salt, pepper
• 2 Tbsp vinegar

Lemon Vinaigrette Dressing:

• 4 tsp olive oil
• 2 tsp lemon juice
• pinch of salt, pepper
• 1 tsp dijon mustard

First, pre-heat oven to 350 degrees. Lay asparagus stalks in a pan and season with a pinch of salt and pepper. (The photo shows 2 servings because I made this for me and a friend)

Once oven is at 350, cook asparagus for 10 minutes.

Fill a deep pan with at least an inch of water. Add vinegar & a pinch of salt. Bring to a boil.

While coming to a boil, break eggs into two separate, small bowls.

When water is boiling, take a whisk or spoon to stir water to create a ‘whirlpool’.

I did not take a photo of this step, as I had my hands full! So, stir near the edge of the pan.

Gently pour one egg into the middle of the pan, in the center of the whirlpool. While still stirring, gently pour the second egg in. Be careful not to break the yolks!

Once the second egg is in, stop stirring, cover the pan, & turn off the burner.

Let cook for 5 minutes then remove from water with a slotted spoon.

Put together the asparagus, poached eggs, & mixed vinaigrette and ENJOY!

For 21 Day Fix: 1 red, 1 green, 1 orange