fbpx

Featured

Asparagus with Blue Cheese Sauce and Poached Eggs

By Jason Fung, MD

Asparagus with Blue Cheese Sauce and Poached Eggs

Blue cheese adds a delicious kick to roasted asparagus and velvety poached eggs. Make this for breakfast or brunch or even dinner. Or skip the eggs and make it a steak-ready side. Either way, this dish is elegant, satisfying, and loaded with healthy fat macros for a perfect keto meal. Recipe from Keto Mojo
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Breakfast
Cuisine American
Servings 4
Calories 313 kcal

Ingredients
  

  • 1 lb asparagus trimmed
  • salt
  • pepper
  • 4 eggs (large)
  • 2 tbsp olive oil
  • 2 tbsp shallot minced
  • 1/2 tsp sage dried
  • 1/2 cup heavy cream
  • 1/2 cup gorgonzola (2 oz crumbed)
  • 1/4 cup pork panko

Instructions
 

  • Line 2 plates with paper towels.
  • Fill a large, deep skillet two-thirds of the way with water. Bring it to a boil over high heat. Add 1 tablespoon salt and the asparagus and cook until crisp-tender, 3 minutes. Transfer the asparagus to one of the prepared plates, reserving the water in the skillet. Pat the asparagus dry.
  • Reduce the heat under the skillet to medium so the water is barely simmering. Break 1 egg into a small bowl or teacup. Gently slide the egg into the water by tipping the bowl right on the water’s surface. Repeat with remaining eggs. Cook until the whites are set but the yolks are soft, 2 to 3 minutes. Transfer the eggs to paper towels to drain.
  • Heat the oil in a medium saucepan. Add the shallot and sauté until tender, 2 minutes.
  • Add the sage, heavy cream, and gorgonzola, and cook, stirring until the sauce begins to thicken, about 2 to 3 minutes.
  • Pour the sauce onto a rimmed platter or divide it among 4 dinner plates. Top with the asparagus, poached eggs, and the pork panko. Serve.

Nutrition

Nutrition Facts
Asparagus with Blue Cheese Sauce and Poached Eggs
Amount per Serving
Calories
313
% Daily Value*
Fat
 
27
g
42
%
Saturated Fat
 
12
g
75
%
Cholesterol
 
217
mg
72
%
Sodium
 
306
mg
13
%
Potassium
 
365
mg
10
%
Carbohydrates
 
7
g
2
%
Fiber
 
3
g
13
%
Sugar
 
3
g
3
%
Protein
 
13
g
26
%
Vitamin A
 
1640
IU
33
%
Vitamin C
 
7
mg
8
%
Calcium
 
146
mg
15
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword American, Breakfast
Tried this recipe?Let us know how it was!
Jason Fung, MD

By Jason Fung, MD

Jason Fung, M.D., is a Toronto-based nephrologist (kidney specialist) and a world leading expert in intermittent fasting and low-carb diets.

Share this article with a friend

More articles you might enjoy…

MORE BLOGS