Poached Eggs on Asiatic Bed
Elevate your breakfast or brunch game with this vibrant and nourishing recipe for Poached Eggs on Asiatic Bed. This dish showcases perfectly poached eggs, their silky yolks oozing over a savory medley of Shiitake mushrooms, sautéed spinach, and crisp carrots, all infused with the bold flavors of garlic, ginger, soy sauce, and sesame oil. A touch of rice vinegar and a hint of red chili flakes add an irresistible tangy-spicy balance. Served on a rich vegetable base and garnished with fresh green onions, this Asian-inspired creation not only delights the palate but also adds a colorful, wholesome twist to your meal. Ready in just 30 minutes, it’s a delectable choice for those seeking a healthy, gluten-free, and nutrient-packed meal.
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Recipe Information
Ingredients
- 4 pieces Eggs
- 4 cups Spinach leaves
- 1 cup Shiitake mushrooms
- 1 medium Carrot
- 2 cloves Garlic
- 1 teaspoon Ginger
- 2 tablespoons Soy sauce
- 1 tablespoon Sesame oil
- 1 teaspoon Rice vinegar
- 2 stalks Green onions
- 0.5 teaspoon Red chili flakes
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
- 5 cups Water
- 2 tablespoons White vinegar
Instructions
Fill a medium saucepan with 5 cups of water and bring to a gentle simmer over medium heat. Add 2 tablespoons of white vinegar and stir.
Crack each of the 4 eggs into separate small bowls or ramekins to ensure no shell bits remain.
Create a gentle whirlpool in the simmering water by stirring with a spoon. Carefully slide one egg into the center of the whirlpool and cook it for about 3 minutes for a runny yolk. Remove with a slotted spoon and set aside on a plate. Repeat with the remaining eggs.
Peel and mince 2 garlic cloves and 1 teaspoon of ginger. Thinly slice 1 cup of shiitake mushrooms and 2 stalks of green onions. Julienne 1 medium carrot.
Heat 1 tablespoon of sesame oil in a large skillet or wok over medium heat. Add the minced garlic and ginger, and sauté for 1 minute until fragrant.
Add the shiitake mushrooms and carrot to the skillet. Cook for 3-4 minutes, stirring occasionally, until tender.
Add 4 cups of spinach leaves to the skillet and toss until wilted, about 1-2 minutes.
Stir in 2 tablespoons of soy sauce, 1 teaspoon of rice vinegar, 0.5 teaspoon of red chili flakes, 0.25 teaspoon of salt, and 0.25 teaspoon of black pepper. Mix well.
Divide the sautéed vegetables evenly onto two plates to create an Asiatic bed.
Top each plate with two poached eggs and garnish with sliced green onions. Serve immediately.
Nutrition Facts
Calories |
264 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.8 g | 22% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 1061 mg | 46% | |
| Total Carbohydrate | 11.5 g | 4% | |
| Dietary Fiber | 3.5 g | 13% | |
| Total Sugars | 3.5 g | ||
| Protein | 17.7 g | 35% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 210 mg | 16% | |
| Iron | 4.4 mg | 25% | |
| Potassium | 793 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
