Eggs- Not Just for Breakfast! Soft Poached Eggs with Cheddar, Asparagus, Artichokes and Fingerling Potatoes

Wednesday, June 1, 2011

If you’re someone who thinks that eggs are just for enjoying at breakfast or the occasional brinner (breakfast for dinner!), prepare to have your culinary mind blown. This recipe for Soft Poached Eggs with Cheddar, Asparagus, Artichokes and Fingerling Potatoes courtesy of Sargento Foods  is delicious and has everything great about spring produce in it—asparagus, artichokes and mushrooms! 
With a prep time of 15 minutes and a cook time of 25 minutes, it’s even quick to prepare. This entire recipe serves four and is high in protein, so invite some buds over and enjoy!
The best thing about recipes like this- is you can customize them with your choice of veggies! Happy cooking!

Soft Poached Eggs with Cheddar, Asparagus, Artichokes and Fingerling Potatoes Recipe

2 c fingerling potatoes, cut lengthwise into quarters
2 tsp olive oil
2-1/2 c (8 oz) crimini mushrooms
1 lb fresh asparagus, trimmed
2 cloves garlic, minced
1/4 c thinly sliced red onion
5 artichoke hearts, quartered
1/4 tsp freshly ground black pepper
1 c Sargento® Shredded Reduced Fat Sharp Cheddar Cheese
1/4 c julienned sundried tomatoes in oil, drained
Poached eggs:
1/4 c white vinegar
4 large eggs
1. Heat 1-1/2 cups of water in a large skillet on medium-high; bring to a low boil. Add potatoes, cover and cook until fork tender, about 10 minutes. Drain water from pan and pour potatoes onto plate. Meanwhile, fill a medium pot with 8 cups water and add vinegar. Heat on medium-high to bring water to a low boil.
2. Heat oil in a skillet set on medium heat. Add mushrooms, asparagus, garlic and onion, and sauté until mushrooms have released water and browned slightly, about four minutes. Add potatoes, artichokes and pepper, and cook until hot. Turn off heat.
3. Adjust the heat setting for the pot of water so only small bubbles gently rise to the surface. Do not boil. One by one, crack eggs into a half-cup ladle or measuring cup, and then slowly lower the cup under water. Gently pour each egg in water. Cook for two minutes or until whites are opaque and firm, and yolks are still runny. Meanwhile, stir 3/4 cup cheese into the vegetables until it melts. Divide vegetables among four plates and sprinkle with tomatoes and remaining cheese. Gently lift cooked eggs one at a time with slotted spoon and place on top of vegetables.

1 comment:

  1. now this is something I am going to try making this weekend... looks really yummy