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Veggie Poached Eggs

Veggie Poached Eggs

  • Prep

    15 m
  • Cook

    20 m
  • Ready In

    35 m
SWEETYSJD

SWEETYSJD

Delicious and easy to make. A definite crowd pleaser, and there are many variations by using different vegetables, including broccoli, cauliflower and mushrooms. Season with your choice of spices.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 147 kcal
  • 7%
  • Fat:
  • 10.6 g
  • 16%
  • Carbs:
  • 6.2g
  • 2%
  • Protein:
  • 7.5 g
  • 15%
  • Cholesterol:
  • 212 mg
  • 71%
  • Sodium:
  • 391 mg
  • 16%

Based on a 2,000 calorie diet

Directions

  1. In a large frying pan, heat the oil over medium high heat. Add the asparagus, carrots and spaghetti sauce; cook on medium high heat until vegetables are soft. You may add a little water if necessary.
  2. Push the vegetables to the side of the pan to create four spaces for the eggs. Crack eggs directly into the holes, being careful not to break the yolk. Cook until eggs are done, but the yolk is still soft. Season with salt and pepper to taste. Remove from heat and serve immediately.
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Reviews

MATTHEWF335
8

MATTHEWF335

8/10/2005

Nice idea, putting the eggs right in the veggies. I didn't like the idea of the spaghetti sauce though, so I made a gravy from a packet of the chicken seasoning that you get in ramen noodles. Spinach works really nice here; also a sprinkling of fresh parmesan right before serving

Theresa M
7

Theresa M

11/9/2005

I make a chunky veggie spaghetti sauce and had some leftovers on the stove when I found this recipe so I thought I'd give it a try. Very, very good and it's a great way to use leftover veggies. I'd still like to try the original recipe with asparagus and carrots.

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