Episode 12, Season 2 of Healthy Gourmet.


  • 2 organic eggs

  • 1 tsp white (distilled vinegar)

  • 6 wild leeks

  • ¼ bunch asparagus (thin)

  • 1 tablespoon of olive oil

  • 1 tsp parmesan cheese


  • 1.

    Boil water in a saucepan and add the vinegar, simmer.

  • 2.

    Crack each egg into a bowl separately to ensure they stay intact.

  • 3.

    Carefully pour the egg into the water to cook.

  • 4.

    Cut the greens off the leeks and set aside.

  • 5.

    Slice the white part of the leeks into thin disks on an angle.

  • 6.

    Slice the asparagus into 1 cm rounds.

  • 7.

    Sautee the leeks and asparagus in olive oil until tender.

  • 8.

    Add the greens until they are wilted slightly.

  • 9.

    Place the wilted greens, asparagus and leeks onto a plate.

  • 10.

    Top with 2 eggs removed from the water with a slotted spoon.

  • 11.

    Garnish with some freshly grated parmesan.

Nutritional information

Nutritional analysis per serving (1 servings)

  • Energy 336kj
  • Fat Total 23g
  • Saturated Fat 5g
  • Protein 19g
  • Carbohydrate 16g
  • Sugar 7g
  • Sodium 206mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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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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