We’re brunching healthy in the Crush’n It household today! Sundays are one of my favorite days of the week solely because of brunch, but going out for brunch is sure to result in thousands of unnecessary calories and a mimosa-induced coma that lasts the rest of the day. So this morning I made a fabulous brunch at home with these Sautéed Veggies with Poached Eggs. Extremely healthy, yet decadent enough to make you feel as though you’re enjoying a savory brunch out in a nice restaurant.
In the new year I’ve been really working on eating clean, which means no processed snacks, saturated fats, and bad carbs. I’ve been making almost everything from scratch so I know exactly what’s going into the food I eat and the nutritional content. I don’t know how long this will last but I feel good now and I’m enjoying the cooking that’s coming from it!
So this morning I knew I wanted a glorious running yoke drizzled on top of whatever I decided to make. Since I’m cutting down on carbs and starches I knew the toast and potatoes were out, which leaves me with veggies! Veggies always taste good with a runny yoke. I especially love asparagus and tomato paired with eggs.
This meal is pretty simple to cook. You really don’t need much besides salt and pepper with these veggies because their flavor speaks for themselves. Just sauté them in a little olive oil and you’re good to go. I went really light on the olive oil and actually used a lemon-infused one for a little extra flavor.
Sautéed Veggies with Poached Eggs (serves 2)
- 4 large eggs
- 1 plum tomato, cut in half
- 1 bunch of asparagus, woody ends removed
- 1 yellow squash, sliced and quartered
- Salt and pepper
- Sprinkling of red pepper flakes
- 1 Tbsp olive oil
- 2 Tbsp parmesan, shredded
- 1 Tbsp white vinegar
In a large pan, heat 1/2 Tbsp of olive oil. When hot, add the squash and season with salt, pepper, and red pepper flakes. Sauté for 5 minutes until softened. Plate the squash on two plates and cover with foil. In the same pan, heat the remaining oil. When hot, add the asparagus, and again season with salt, pepper, and red pepper flakes. Sauté for about 7 or 8 minutes, or until bright green and tender. Plate on top of the squash and cover again with foil.
Meanwhile, bring a small pot of water to a boil, and add the vinegar. Crack an egg in a small ramekin, and when the water is at a rolling boil slip the egg into the water. Cook for about three minutes or until the whites are completely solidified around the yoke. Using a slotted spoon, remove the poached egg from the water and place on a paper towel to absorb the moisture. Continue with the remaining eggs.
In the same pan that cooked the asparagus and squash, cut the tomato in half and brush lightly with a dab of olive oil, and season generously with salt and pepper. Place face-down in the very hot pan and sear for about 4 minutes, or until there is a nice char on the face of the tomatoes.
Top the veggies with two poached eggs, and sprinkle salt and cracked black pepper on top. Add the tomato half to each plate. Grate fresh parmesan cheese on top of the dish and serve!