Poached Egg with Steamed Vegetables
ContinentalHealthyOmega-3 eggsMedium
A soft poached egg over a plate of steamed seasonal vegetables — the simplest light lunch there is.
Prep time10 min
Cook time12 min
Total time22 min
Servings1
Ingredients
- 2 eggs
- 1 carrot, sliced
- 1/2 cup green beans, cut
- 1/2 cup cauliflower florets
- 1 tsp lemon juice
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 tsp vinegar (for poaching water)
Method
- Steam the carrot, beans and cauliflower for 8–10 minutes until tender.
- Season the vegetables with salt, pepper and lemon.
- Bring a pot of water to a gentle simmer and add vinegar.
- Crack each egg into a small bowl, then slide gently into the water.
- Poach for 3 minutes until the whites are set.
- Lift the eggs out with a slotted spoon.
- Place the eggs over the vegetables and serve.
Nutrition — estimated per serving
Calories (estimate)185 kcal
Protein (estimate)13 g
Fat (estimate)10 g
Carbs (estimate)9 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Nutrition is an estimate only. Use the freshest eggs for neat poached eggs. Steam vegetables until tender but not soft. Allergic to eggs? This recipe is not suitable. Use whatever seasonal vegetables are in your market.