Easy

Poached eggs with shiitake, asparagus and golden potatoes

Name: Poached eggs with shiitake, asparagus and golden potatoes
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Home-style, International
Ingredients: 200 g Egg (4 medium, shelled); 400 g Shiitake mushrooms (tough stems removed); 240 g Green asparagus (12, trimmed); 500 g Potato (2 large, peeled); 12 g Garlic (4 cloves); 40 g Extra virgin olive oil (25 g potatoes and 15 g vegetables); 4 g Parsley (chopped); 1 g Salt (or to taste)

Total time50 min Preparation and possible waiting 20 min · Cooking 30 min

Preparation and possible waiting: 20 min · Cooking: 30 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Servings4

Allergens

Egg: Ingredient to check: Egg. Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact.

Rating Not yet rated

Golden potatoes, shiitake mushrooms and sautéed asparagus make a savoury base for four poached eggs.

Jump to steps

20 minpreparation and possible waiting

30 mincooking

4servings

1.228 kcalwhole recipe

307 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 50 min Preparation and possible waiting 20 min · Cooking 30 min

Preparation and possible waiting: 20 min · Cooking: 30 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Recipe characteristics

Vegetarian Main course 30 to 60 minutes Home-style

Allergens

Egg: Ingredient to check: Egg. Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact.

View full classification 24 tags

Diet

Vegetarian

Dietary requirements

Gluten-freeLactose-freeNut-freePeanut-freeSoy-freeFish-freeShellfish-freeSesame-freeNo added sugar

Dish type

Main course

Meal

LunchDinner

Preparation

BoilingSautéing

Appliances

CasseroleFrying pan

Cuisine

Home-styleInternational

Season

All year round

Occasion

Everyday menu

Nutrition

High in proteinLow calorie

Total time

30 to 60 minutes

Allergen information is indicative. Always check each product label and possible cross-contamination.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.

Recipe characteristics

Dish type

Main course

Meal

Lunch · Dinner

Total time

30 to 60 minutes

What you need

Ingredients

Tick the ingredients you need to buy.

Egg 4 medium eggs 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

0 selected ingredients

Let’s get cooking

Method

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.
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.
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.
Divide the vegetables and potatoes between four plates, add one egg to each and finish with the parsley.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.