Eggs and Asparagus

Eggs and Asparagus is a deliciously creamy brunch dish that combines perfectly poached eggs with tender asparagus, all elevated by a rich, buttery sauce. This Keto-friendly recipe is both satisfying and nutritious, making it an ideal start to your day.

Ingredients

• Asparagus - 200 grams
• Eggs - 4 large
• Butter - 50 grams
• Heavy cream - 60 ml
• Parmesan cheese - 30 grams, grated
• Garlic - 1 clove, minced
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Lemon juice - 1 tablespoon
• Fresh parsley - 1 tablespoon, chopped (for garnish)

Steps

1. Trim the asparagus by cutting off the tough ends and set aside.
2. In a pot of boiling salted water, blanch the asparagus for about 3 minutes until bright green and tender-crisp. Remove and set aside.
3. In a skillet, melt the butter over medium heat, then add minced garlic and sauté for about 1 minute until fragrant.
4. Stir in the heavy cream, Parmesan cheese, salt, black pepper, and lemon juice. Cook for 2-3 minutes, allowing the sauce to thicken slightly.
5. In a separate pot, bring water to a gentle simmer for poaching the eggs. Crack each egg into a small bowl, then gently slide into the simmering water. Poach for 3-4 minutes or until the whites are set but yolks remain runny.
6. To serve, place the blanched asparagus on a plate, drizzle with the creamy sauce, and top with poached eggs. Garnish with chopped parsley.

Nutrition

• Calories: 450
• Protein: 20 g
• Carbs: 6 g
• Fiber: 3 g
• Sugar: 1 g
• Sodium: 600 mg
• Cholesterol: 370 mg
• Total Fat: 40 g
• Saturated Fat: 23 g
• Unsaturated Fat: 15 g
• Water: 0.5 L

Health Benefits

• Rich in healthy fats that support ketosis and energy levels.
• High in protein and vitamins from eggs and asparagus, promoting muscle health and overall wellness.

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