Free Healthy Recipe - Poached eggs with asparagus, beans and goat's cheese

Gluten free, Low GI, Low sugar, Wheat Free

Image Copyright Brett Stevens

This spring breakfast recipe from The Greengrocer's Diet uses canned cannelini beans as an alternative to bread. It's great for people who don't tolerate gluten and people who have high blood sugar. And of course it tastes great and combined with the other recipes in the book will help people to lose weight.

½ tbs vinegar
4 eggs
12 asparagus trimmed
1 cup cannelini beans, drained and rinsed
2 tsp olive oil
20 g hard goat's cheese, shaved

Fill a large, deep frypan with water and add the white vinegar.

Bring the water to the boil. Crack the eggs one at a time into 2 small cups and gently lower them into the water to cook for 3 to 4 minutes.

Steam the beans and asparagus together for 3 minutes, then transfer onto 2 plates. Drizzle with olive oil and season with salt and cracked black pepper.
Remove the eggs from the water with a slotted spoon. Blot dry with paper towel and place eggs onto the beans.

Shave the goat's cheese over the top and serve.

Makes 2 servings

Scale recipe to serves

Prep Time: 8 mins
Cooking Time: 7 mins
Ready in: 15 mins

Suitable for:
Breakfast, Lunch
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Nutritional Information - Per Serve
Kj 1356 kj
Calories 324 kcal
Fat 18 g
Saturated Fat 5 g
Total Carbohydrate 13 g
Total Protein 24 g
Fibre 9 g

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