February 5, 2014

Portabella and Asparagus Bowl with Poached Egg

The SEA SALT Bowls, Recipes asparagus, asparagus recipe, mushrooms, Poached eggs, Poached Eggs Portabella Mushrooms, SEA SALT, vegetarian poached egg bowl, Vegetarian Recipe 4 Comments

Perfect lunch, and perfect alternative to a cold salad.

Warm, meaty mushroom flavors, and gooey poached egg with a hint of parmesan.

Enough said.

Portabella and Asparagus Bowl with Poached Egg

Ingredients:

(Makes 1 bowl)

• 10 stalks asparagus, trimmed and washed. Cut into 2 inch pieces
• 5 brussel sprouts, washed and shredded.
• 7 big portabella mushrooms, or 10 medium, or 14 small (you get the picture)
• 1 clove garlic, chopped finely
• EVOO
• S&P
• 1 large egg
• 1 Tbs white vinegar (2 Tbs if you’re making more than one egg)
• Parmesan Cheese (the good kind, not the powdery gross kind)

Directions:

1. In a small pot, bring about 3-4 inches of water to a boil, with the 1 Tbs vinegar. (For more than one egg, use an 8 or 10 inch skillet filled with water and add 2 Tbs vinegar).
2. Meanwhile, add EVOO, asparagus, brussel sprouts, and mushrooms to a heated skillet over medium high heat.
3. Cook for 5 mins stirring often.
4. Add 1 or 2 Tbs water or stock, and the garlic. Keep heat medium-high and stir often.
5. When water boils, add egg(s) and remove from heat. Cover, and cook for 4 mins. (If I’m doing more than 1 egg, I like to break them into ramekins or little bowls and then lower them into the water so that they all go in around the same time, and they also have a nicer shape.)
6. Continue to cook veggies, and when egg is done, season veggies with S&P and a few shavings of parmesan.
7. Remove egg from water with slotted spoon and lay on top of veggies. Eat immediately.