Poached eggs with shiitake, asparagus and golden potatoes
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Recipe characteristics
Gluten-free and 8 more Indicative dietary requirements
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Recipe characteristics
Main course
Lunch · Dinner
30 to 60 minutes
Ingredients
＋ Añadir a un menú- Egg 4 medium, shelled 200 g
- Shiitake mushrooms tough stems removed 400 g
- Green asparagus 12, trimmed 240 g
- Potato 2 large, peeled 500 g
- Garlic 4 cloves 12 g
- Extra virgin olive oil 25 g potatoes and 15 g vegetables 40 g
- Parsley chopped 4 g
- Salt or to taste 1 g
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Method
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Cut the potatoes into 2 cm cubes and boil in water for 8–10 minutes, until starting to soften but still holding their shape. Drain and dry thoroughly. Heat 25 g oil in a wide pan and brown for 10–12 minutes, turning carefully. Add a pinch of salt.
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Slice the garlic, cut the asparagus into pieces and halve or quarter the shiitake. Heat the remaining 15 g oil in another pan; cook the garlic for 30 seconds, add the asparagus and cook for 4 minutes. Add the shiitake and cook for 6–8 minutes until tender. Combine with the potatoes.
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Poach the four eggs in gently simmering water, sliding each in from a separate cup without overcrowding. Cook for 3–4 minutes for firm whites and soft yolks, or longer for set yolks; drain well.
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Divide the vegetables and potatoes between four plates, add one egg to each and finish with the parsley.
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