Asparagus with Eggs: A Metabolic Code Recipe
Adding vegetables to eggs makes a great low carb breakfast and helps you to get in those 6-8 vegetable servings per day. This recipe is an excellent source of protein, folic acid, and dietary fiber and a good source of lutein and vitamin A.
Makes 2 servings
Ingredients:*
1 lb raw asparagus
1/2 T unsalted butter
1/2T extra virgin olive oil - pure pressed, organic
4 large eggs
Sea salt, to taste (optional)
Ground black pepper, to taste
*Use all organic ingredients if possible.
Directions:
In a wide pot, bring several inches of water to boil. Add a pinch of salt if desired. While water is heating, wash asparagus and snap off tough ends from spears right where the green part of the stalk starts to turn white. Add asparagus to pot and cook for 5 to 8 minutes until just tender. While asparagus is cooking heat butter and olive oil in a heavy skillet. Add eggs and cook on medium low heat until whites are fully cooked and yolks are firm but not hard. Arrange the hot asparagus on warmed serving plates, top with the eggs and season with salt and pepper to taste.
Nutrition:
257 calories, 17 g fat, 5.5 g saturated fat, 8 g monounsaturated fat, 430 mg cholesterol, 315 mg sodium, 11 g carbohydrate, 5 g fiber, 3 g sugar, 18 g protein.
Adapted from The Moosewood Restaurant Cooks at Home, Simon & Schuster, New York.
