Poached Egg Asparagus

This was my breakfast, I managed to break the yolk on my way to the plate, but it still tasted great! In real life my dishes rarely look like the staged photos other people show on their sites, so I am not going to pretend I cook like that. This yummy dish is how I cook.

Ingredients

2 medium egg (130c, .68k, 11.04p, 0f)
8 asparagus spears 5″ or less (16c, 3.76k, 2.08p, 2.4f)
1/4 sliced red bell pepper (7.5c, 1.75k, .25p, .5f)
1/4C Foriucci Diced Pancetta (100c, 0k, 5p, 0f)
Salt and lemon pepper

AspIngrediets — A collection of the ingredients for this dish, not many and it is quick and easy to prepare and cook.

Nutrition

Servings 1
Per serving: 253.5c, 6.19k, 18.37p, 2.9f

Best YouTube on making poached eggs I have seen. She also includes the directions for making a variation of the egg-bacon-asparagus dish that is a very common breakfast. Below is my take on the breakfast dish.

Directions

First, gather all the ingredients. Wash the veggies. Break the pithy ends of 8 asparagus and cut the remaining spears in half so they fit in the serving bowl. Thinly slice a fourth of the red bell pepper. Heat a cast iron skillet.

2) Cook the pre-diced pancetta in the skillet to release some of the oil. Add the asparagus and red pepper slices. You do not want them soft, but slightly tender so saute ~5 minutes. Once at the right consistency, leave skillet on the stove but turn off heat. This will help keep the food warm and it will keep cooking a bit while you make the poached eggs.

3) Start a pot of unsalted water. Just before boiling, crack your eggs in a cup, give the water a stir, and carefully place the eggs into the water to cook.

4) Plate the asparagus, peppers, and pancetta. Add the two poached eggs on top. Sprinkle some salt and pepper on top and serve.

Diet

[x] Flexitarian + Omnivore
[x] Gluten free:
[x] Weight Maint
[O] Keto
[x] Mediterranean
[O] Lectin Avoidance: pepper
[x] Oxalate Avoidance:
[x] Purine Avoidance
[x] Allergies: EGG

— with changes —
[x] Vegetarian + Pescatarian: replace meat
[x] Vegan: replace meat

Comments

I had this for breakfast just now and it tasted real good. I have to admit I did have a slice of dark dry rye bread with it (67c, 12.56k, 2.21p, 1.5f) to help sop up the egg yolk.

Although I did add some salt to the dish just prior to serving, I could have skipped that and just add the pepper since the meat was salty enough. The pancetta helped add a nice base to the sort-of sweet tasting breakfast, and I found it filling.

Although I advocate not buying pre-processed food, the diced pancetta was just that. So why did I get something pre-diced? Well I could have diced my own meat, but it was the only pancetta I could find in the store I was shopping in. So rather than going around town looking for whole pancetta I just bought this package.