Ingredients
2 tablespoons olive oil 1/3 cup thinly sliced shallots 1 tablespoon chopped fresh thyme 2 cups sliced shiitake mushroom caps (about 6 oz.) 5 ounces trimmed fresh asparagus 3 garlic cloves, thinly sliced 1/2 cup unsalted chicken stock (such as Swanson) 2 teaspoons unsalted butter 2 teaspoons fresh lemon juice 3/8 teaspoon kosher salt 1/2 teaspoon black pepper, divided 1 teaspoon white vinegar 2 large eggs (in shells)
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Nutritional Information
Calories 303 Fat 22.7g Satfat 5.9g Monofat 12.7g Polyfat 2.6g Protein 12g Carbohydrate 16g Fiber 5g Cholesterol 196mg Iron 3mg Sodium 478mg Calcium 74mg Sugars 6g Est. added sugars 0g
How to Make It
Step 1
Heat oil in a large skillet over medium-high. Add shallots, thyme, and mushrooms; cook 4 minutes or until lightly browned. Add asparagus and garlic; cook 2 minutes. Add stock; cook 2 to 3 minutes or until liquid has reduced to about 2 tablespoons. Remove pan from heat; stir in butter, lemon juice, salt, and 1/4 teaspoon pepper.
Step 2
Fill a skillet two-thirds full with water. Add vinegar; bring to a simmer. Break each whole egg into a custard cup, and pour each gently into pan; cook 3 minutes or until desired degree of doneness. Carefully remove eggs using a slotted spoon.
Step 3
Divide mushroom and asparagus mixture evenly between 2 plates. Top each serving with 1 egg. Sprinkle remaining 1/4 teaspoon pepper over eggs How many pounds have you lost this month? At Dieta Efectiva you can lose 10-12 Lbs your first week and 2-5 Lbs every week after. Visit us at at dietaefectiva.net to learn more about our program C,G
