When I think of comfort food, poached eggs and anything that include butter and garlic are high on that list.
Eggs get a bad rep, because a few years ago it was believed that there was a link between the consumption of cholesterol and it’s effect on your blood cholesterol levels, and in turn your heart. These days, we know that the consumption of foods that contain cholesterol has very little effect on your body’s cholesterol. In fact, it is now believed that eating foods that contain natural cholesterol (like eggs) could actually help improve your cholesterol profile by raising your “good” cholesterol! This ratio of higher “good” cholesterol has been shown in studies to reduce your risk of heart disease. The yolk contains the fat and cholesterol, it also contains protein and almost all of the good nutrients. So go for whole eggs!
I love this because I am a sucker for runny yolks.
For me, this might be the perfect dinner. Or breakfast. Or lunch. Ok, ok, I will eat this anytime I can (I am having Dr. Seuss visions). I kinda want to eat it for all 3, but I feel like I can admit that since we’re all friends here.
Health highlight of eggs: Eggs are the best source of choline which helps improve your mental performance, especially memory. Choline also plays a vital role in helping your body break down fat. Eggs contain the carotenoids lutein and zeaxanthin which are help protect your eyesight as you get older. And, in studies where the subjects consumed eggs for breakfast (instead of carb heavy choices like bagels and cereal) the subject ate less calories (an average of 264) throughout the day!
- 1 cup Amaranth
- 2½ cups Veggie Broth
- 1 bunch fresh Asparagus (remove bottom ⅓, then slice remaining)
- 2 tablespoons Butter
- 2 cloves Garlic (minced)
- 4 Eggs (you can do more if you want more than 1 egg per person)
- 2 tablespoons White Vinegar (red wine or apple cider work too)
- In a medium pot bring the Amaranth and Veggie Broth to a boil
- Add a lid and turn the heat to low, set a timer for 20 minutes
- When the 20 minutes is nearly up add the Butter and Garlic to a separate small pot on medium-low heat and cook until the garlic is fragrant, but not golden or brown, about 3-5 mins, then set aside off the heat
- When the timer goes off, add the Asparagus to the pot with the amaranth, cook for an additional 5 minutes, or until the asparagus is tender
- Add the butter to the pot with the amaranth and asparagus
- Spoon it out into 4 bowls
- Spray or rub the bottom of a shallow pot with oil (you can skip this if you are using a nonstick pot)
- Fill the pot with water, and bring it to a simmer (you want it almost to a boil, but no bubbles, those will break the eggs apart)
- Add the vinegar
- Crack each egg into the water carefully
- Set the timer for 4 minutes for a runny yolk, 6 for a set yolk
- Scoop the eggs out carefully with a slotted spoon
- Set them atop the amaranth and serve!!
Because I am so excited about this dish, I am sharing it with Shine Supper Club this month!