Episode 12, Season 2 of Healthy Gourmet.
Boil water in a saucepan and add the vinegar, simmer.
Crack each egg into a bowl separately to ensure they stay intact.
Carefully pour the egg into the water to cook.
Cut the greens off the leeks and set aside.
Slice the white part of the leeks into thin disks on an angle.
Slice the asparagus into 1 cm rounds.
Sautee the leeks and asparagus in olive oil until tender.
Add the greens until they are wilted slightly.
Place the wilted greens, asparagus and leeks onto a plate.
Top with 2 eggs removed from the water with a slotted spoon.
Garnish with some freshly grated parmesan.
Calories: 163 cal
Fat: 7.8 g
Sodium: 304 mg
Carbohydrates: 8.7 g
Fiber: 2.3 g
Protein: 13.6 g
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